Article

The fate of spoilage and pathogenic bacteria in fermented sauce-based salads.

1993-04-01

Abstract excerpt

The risk that fermented sauce-based salads may cause microbial food poisoning is determined by a number of factors, namely contamination of the ingredients, growth and toxin production during the first stage of fermentation, and inactivation during fermentation or storage. To investigate the possible growth and persistence of spoilers and pathogens, salads were inoculated with Klebsiella pneumoniae, Bacillus cereu...

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Identifiers and source

Literature Corpus work: 9ea7e855-90f6-582b-8a7b-4cfcb21a5d54
DOI: 10.1006/fmic.1993.1011

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