High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product

S Balamurugan, C Gemmell, ATY Lau, L Arvaj… - Food Control, 2020 - Elsevier
Dry fermented sausages (DFS) rely on a combination of ingredients, fermentation, and
drying for pathogen control. However, this might not always provide the mandated 5-log …

Role of glycoside hydrolase genes in sinigrin degradation by E. coli O157: H7

RP Cordeiro, JH Doria, GG Zhanel, R Sparling… - International journal of …, 2015 - Elsevier
This work examined Escherichia coli O157: H7 strain 02-0304 for putative genes
responsible for sinigrin hydrolysis. Sinigrin is a glucosinolate present in Oriental mustard …

Comparison of the fate of the top six non-O157 shiga-toxin producing Escherichia coli (STEC) and E. coli O157: H7 during the manufacture of dry fermented sausages

S Balamurugan, R Ahmed, A Gao, P Strange - International journal of food …, 2017 - Elsevier
The study examined the relative fate of the top six non-O157 shiga-toxin producing
Escherichia coli (STEC) and E. coli O157: H7 during the manufacture of dry fermented …

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

CM Blanco-Lizarazo, I Sotelo-Díaz… - … Journal of Food …, 2018 - Wiley Online Library
The reduction of NaNO2 and safety in meat products have been a concern to the meat
industry for the last years. This research evaluated the changes in total fatty acids (TFAs) …

PERFORMANCE DEI METODI ANALITICI PER LA RICERCA DI MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS NEL LATTE

S Butot, M Ricchi, I Sevilla, L Michot… - XIX Congresso …, 2019 - cabidigitallibrary.org
Mycobacterium avium subsp. paratuberculosis (MAP) is suspected to be involved in the
etiology of some human diseases. This study evaluated the performances of three methods …