Fate of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes During Curing and Drying of Beef Bresaola
Manufacturing dry-cured meat products without a thermal lethality step is a growing trend for charcuterie companies in the United States. The United States Department of Agriculture Food Safety and Inspection Service requires that hazards for ready-to-eat meat products be addressed with a scientific...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-04-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11621/ |