| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6288916 | Food Microbiology | 2012 | 8 Pages |
Abstract
⺠Survival of E. coli O157:H7 was studied during dry cured ham manufacture. ⺠Deodorized mustard served as a source of antimicrobial isothiocyanates. ⺠E. coli O157:H7 died faster in mustard-treated samples. ⺠Staphylococcus carnosus meat starter culture may have helped to maintain inhibitory conditions in mustard-treated ham.
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Authors
Anna M. Nilson, Richard A. Holley,