Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking.

International journal of food microbiology - 1 Jun 2000

Samelis J, Kakouri A, Rementzis J

Abstract excerpt

Lactobacillus sakei subsp. carnosus was predominant in the spoilage flora of sliced, vacuum-packed, smoked, oven-cooked turkey breast fillets which developed mild, sour spoilage flavors after 4 weeks storage at 4 degrees C. In contrast, Leuconostoc mesenteroides subsp. mesenteroides predominated in the spoilage flora of sliced, vacuum-packed, unsmoked, boiled turkey breast fillets from the same plant which were...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Cooking
Share to Food Microbiology
Share to Phenotype

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Turkeys

Source

Identifiers

PMID: 10857539
DOI: 10.1016/s0168-1605(99)00190-7

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence. Graph snapshot: 2026-09-29.

Research trail→

Click a neighbor to travelStep 1 · 8 closest

The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking.PMID 10857539Read ↗

Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE.Semantic proximity Read ↗

Prevalence and genetic diversity of Listeria monocytogenes in vacuum-packaged ready-to-eat meat products at retail markets in Latvia.Semantic proximity Read ↗

Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat.Semantic proximity Read ↗

Microbial community structure of plant-based meat alternativesSemantic proximity Read ↗

Biodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties.Semantic proximity Read ↗

The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása).Semantic proximity Read ↗

Evaluation of bulk tank raw milk and raw chicken meat samples as source of ESBL producing Escherichia coli in Turkey: Recent insightsSemantic proximity Read ↗

Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.