Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate t...

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Bibliographic Details
Main Authors: Lucyanne Maria Moraes Correia, Juliano Gonçalves Pereira, José Paes de Almeida Nogueira Pinto, Vinicius Cunha Barcellos, Luciano dos Santos Bersot
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2014-10-01
Series:Ciência Rural
Subjects:
Linguiça frescal
nitritos
psicrotróficos
S. aureus
temperatura
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001001880&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001001880&lng=en&tlng=en

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