Growth potential of exponential- and stationary-phase Salmonella Typhimurium during sausage fermentation

Projects

Projects per year 2008 2008 2011

• 1 Finished

Projects per year

Search results

• Finished

  Confood: Control of foodborne infections from lightly preserved meat products through mathematical modelling and efficient HACCP-based control programmes

  Aabo, S. & Hansen, T. B.

  01/01/2008 → 31/12/2011

  Project: Research

  • Salmonella Typhimurium 100%
  • Salmonella 96%
  • fermented sausages 88%
  • acid tolerance 82%
  • buffering capacity 82%