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Growth trends for the Family Enterobacteriaceae were studied during the industrial fast and slow dry-curing of hams. In both dry-curing processes, levels of the micro-organisms in that Family were low, as was the water activity. In all, a combined total of 280 strains of micro-organisms belonging...
This study was conducted to determine the levels of contamination of various bacteria in a tumbled fish product and to evaluate the effect of tumbling and egg white on the bacteriological qualities of the product. The restructed product was formulated with fresh channel catfish fillets, egg white...