Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage
نویسندگان
چکیده
منابع مشابه
Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation
In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...
متن کاملDry and Semi-Dry Fermented and Direct Acidified Sausage Validation
range for these products is 4.7-4.9, whereas, pepperoni has a slightly lower pH range of 4.5-4.8 and a lower MPR of 1.6:1 as required by FSIS (FSIS, 1986). The moisture content for these products ranges from 25-39%. All of these products, because of their moisture-toprotein ratios, are considered shelf stable (FSIS, 1986; Ricke and Keeton, 1997). Semidry sausages such as summer sausage, cervela...
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Background: Alkaloids are a group of nitrogen- containing natural compounds derived from a variety of sources including bacteria, fungi, marine organisms and plants. Materials and methods: Fruits, stem or leaves were collected from the Zagros highlands around Azna or Khoramabad city, dried and powdered before being extracted in a soxhalet apparatus. The extract was filtered and concentrated u...
متن کاملAntibacterial effects of Lavandula Stoechas Essential Oil, on Gram Positive and Negative Bacteria
Abstract Background and Objectives: Concurrent with the development of new chemical drugs and antibiotics, their harmful effects are gradually emerged. Due to lack of harmful effects, herbal medicines have been used in the pharmaceutical industry. The aim of this study was the use of lavender essential oil as an herbal medicine for the replacement of antibiotics and chemicals. Material and ...
متن کاملQuality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage)
Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was a great variation in the concentrations of biogenic amines and levels of residual nitrite in them. Aerobic plate, lactic acid bacteria, and mould and yeast counts of factory sucuks varied from 5.56...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2009
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.15.185