Survival of Yersinia pseudotuberculosis in raw fermented meat products

Published: 21 August 2024| Version 1 | DOI: 10.17632/t73mbbnrzk.1
Contributor:
Radka Hulankova

Description

Data on survival of Y. pseudotuberculosis, pH and water activity in two different types of raw fermented meat products during processing and storage (Teewurst and dry fermented sausage), with initial concentration of 8 log, 6 log and 3 log CFU/g. Results obtained by both enumeration and detection methods.

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Institutions

Veterinarni a Farmaceuticka Univerzita v Brne Fakulta veterinarni hygieny a ekologie

Categories

Food Microbiology, Foodborne Pathogens, Microbial Survival in Food

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