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Home > Biblio > Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions

Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions [1]

Food consumption and food safety   [2]

Peer reviewed scientific article

English

SCIENSANO

Authors

Inge Van Damme [3]; S. Varalakshmi [4]; L. De Zutter [5]; E. Vossen [6]; S. De Smet [7]

Keywords

    Associated health topics:

    Food consumption and food safety [2]
    Source URL:https://www.sciensano.be/en/biblio/decrease-salmonella-and-escherichia-coli-o157h7-counts-during-dry-aging-beef-potential-growth

    Links
    [1] https://www.sciensano.be/en/biblio/decrease-salmonella-and-escherichia-coli-o157h7-counts-during-dry-aging-beef-potential-growth [2] https://www.sciensano.be/en/health-topics/food-consumption-and-food-safety [3] https://www.sciensano.be/en/people/inge-van-damme/biblio [4] https://www.sciensano.be/en/biblio?f%5Bauthor%5D=179776&f%5Bsearch%5D=S.%20Varalakshmi [5] https://www.sciensano.be/en/biblio?f%5Bauthor%5D=179777&f%5Bsearch%5D=L.%20De%20Zutter [6] https://www.sciensano.be/en/biblio?f%5Bauthor%5D=179778&f%5Bsearch%5D=E.%20Vossen [7] https://www.sciensano.be/en/biblio?f%5Bauthor%5D=179779&f%5Bsearch%5D=S.%20De%20Smet