Inactivation of Salmonella enterica, Escherichia coli O157:H7, and Campylobacter jejuni in a Restructured Beef Jerky Developed for Production in Ethiopia
Drying is one of the oldest methods of food preservation, involving the addition of salt and removal of water to generate a shelf-stable and nutrient-dense product. Pathogens have demonstrated the ability to adapt during a slow drying process, making them more resistant to dehydration and heat treat...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2024-04-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/16091/ |
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