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- Sindelar, J., et al. Show all 6 Authors
- Food control 2019 v.104 pp. 147-151
- Clostridium perfringens; Listeria monocytogenes; Salmonella enterica; Staphylococcus aureus; bacon; detection limit; ham; pork bellies; spores; vegetative cells
- ... Pork bellies and boneless hams were smoked or cooked using unusually long processes to determine the impact of extended come-up times on the populations of Clostridium perfringens, Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes. The products were formulated using brine formulations representative of what might be used in commercial production, and the thermal processes were ...