Article

Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products

2002-11-01

Abstract excerpt

Safety is the prime consideration and food manufacturers must ensure that products pose a minimum hazard to the consumer. The required safety must be achieved by preventing growth of pathogens during production and by reducing the remaining contamination to the lowest possible level. Dry and semi-dry fermented sausages are generally regarded as one of the most shelf-stable and safest meat products; they have rarel...

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Identifiers and source

Literature Corpus work: f2f32e70-3bfe-5345-9fab-90b7c15f247d
DOI: 10.1016/s0309-1740(02)00124-9

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