Document Detail


Gastrointestinal outbreaks associated with fermented meats.
MedLine Citation:
PMID:  22061805     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Fermented meats, including salami, various types of fermented sauages and snack sticks have seen a revival in their popularity in recent years. The production of such foodstuffs generally lies in traditional techniques, however, both the quality and in particular the safety of such products intrinsically rests with the microbiology of the fermentation processes. Simultaneously, there has been increased concern over the safety of such products following the increased incidence of outbreaks of Salmonella and verocytotoxigenic Escherichia coli food-poisoning related to these products. This update reviews the prevalence of fermented meat associated food-poisoning outbreaks (n=13) and the proposed microbiological specifications used to assess the safety of such foodstuffs.
Authors:
John E Moore
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  67     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2004 Aug 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  565-8     Citation Subset:  -    
Affiliation:
Department of Bacteriology, Northern Ireland Public Health Laboratory, Belfast City Hospital, Belfast BT9 7AD, UK.
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