Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium

2014 ◽  
Vol 62 ◽  
pp. 410-415 ◽  
Author(s):  
Xavier F. Hospital ◽  
Eva Hierro ◽  
Manuela Fernández
Keyword(s):  
Salmonella Typhimurium ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Nitrate And Nitrite

Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages

Meat Science ◽  
2018 ◽  
Vol 137 ◽  
pp. 160-167 ◽  
Author(s):  
Souad Christieans ◽  
Laurent Picgirard ◽  
Emilie Parafita ◽  
André Lebert ◽  
Thierry Gregori
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile

Food Control ◽  
2015 ◽  
Vol 57 ◽  
pp. 275-281 ◽  
Author(s):  
Xavier F. Hospital ◽  
José Carballo ◽  
Manuela Fernández ◽  
Jacint Arnau ◽  
Marta Gratacós ◽  
...  
Keyword(s):  
Volatile Profile ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Nitrate And Nitrite ◽  
Residual Nitrate

scholarly journals Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

2020 ◽  
Vol 11 ◽  
Author(s):  
Yhan S. Mutz ◽  
Denes K. A. Rosario ◽  
Patricia C. Bernardes ◽  
Vania M. F. Paschoalin ◽  
Carlos A. Conte-Junior
Keyword(s):  
Salmonella Typhimurium ◽  
Food Matrix ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Uv C

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

2021 ◽  
pp. 109160
Author(s):  
Cristina Serra-Castelló ◽  
Sara Bover-Cid ◽  
Margarita Garriga ◽  
Tina Beck Hansen ◽  
Annemarie Gunvig ◽  
...  
Keyword(s):  
Risk Management ◽  
Management Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

Meat Science ◽  
2009 ◽  
Vol 83 (3) ◽  
pp. 460-467 ◽  
Author(s):  
Santiago Ruiz-Moyano ◽  
Alberto Martín ◽  
María José Benito ◽  
Rocío Casquete ◽  
Manuel Joaquín Serradilla ◽  
...  
Keyword(s):  
Functional Aspects ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

Meat Science ◽  
1997 ◽  
Vol 46 (1) ◽  
pp. 115-128 ◽  
Author(s):  
Olga Díaz ◽  
Manuela Fernandez ◽  
Gonzalo D.Garcia De Fernando ◽  
Lorenzo de la Hoz ◽  
Juan A. Ordoñez
Keyword(s):  
Fermented Sausages ◽  
Dry Fermented Sausages
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