Study on factors (pH, water activity, salt content) affecting the growth of Listeria Monocytogenes in raw dried cured sausages
Commission Regulation (EC) 2073:2005 considers the factors which can support or inhibit the growth of Listeria monocytogenesin ready-to-eat foods. The aim of the experiments was to examine the values of pH, water activity (aw), salt content and level of contamination with Listeria monocytogenes of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ss.Cyril and Methodius University, Skopje
2013-09-01
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| Series: | Macedonian Veterinary Review |
| Subjects: | |
| Online Access: | http://www.macvetrev.mk/2013-2/Mac%20Vet%20Rev%202013;%2036%20%282%29;%2091-95.pdf |