By Martin Adams, M.J.R. Nout
A reference and aid handbook for the creation of competently fermented meals, delivering support for meals training in the house and within the business region. Covers all significant nutrition teams, from dairy to meats, and discusses such matters as chemical dangers and their keep watch over, poisonous nitrogen compounds in the course of processing, and the regulate of microbiological dangers. DLC: Fermented meals.
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J. Chadwick & G. Cardew. Chichester, England: John Wiley & Sons. 36. Gill, C. O. (1998). Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs. In The Microbiology of Meat and Poultry, pp. 118-157. Edited by A. Davies & R. Board. London: Blackie Academic and Professional. 37. Gilliland, S. E. & Ewell, H. R. (1983). Influence of combinations of Lactobacillus lactis and potassium sorbate on growth of psychrotrophs in raw milk. J Dairy Sd 66, 974-980. 38. , Frank, J.
1%. Final ethanol 1 1-17% v/v. 5 g/l lactic acid) 3 months-2 years Note: Factors contributing to shelf life: The combination of ethanol, moderate acidity, and exclusion of air. Residual sulfite may be present, but this is not an essential preservative. Absence of fermentable sugars ("dry wines") contributes to shelf life. , Micrococcus spp. Reference: 40 Thermal Data (Time at Temp) 0-48 h at 25-35 0C 15minat80°C Note: Factors contributing to shelf life: Fresh palm wine has no shelf life except when it is kept refrigerated or bottled and pasteurized.
J Appl Bacteriol 70, 203-210. 62. Ming, X. & Daeschel, M. A. (1993). Nisin resistance of foodborne bacteria and specific resistance responses of Listeria monocytogenes Scott A. J Food Prot 56, 944948. 63. Ming, X. & Daeschel, M. A (1995). Correlation of cellular phospholipid content with nisin resistance of Listeria monocytogenes Scott A. J Food Prot 58, 416^20. 64. Minor, T. E. & Marth, P. H. (1972). Loss of viability of Staphylococcus aureus in acidified media: inactivation by several acids, mixtures of acids and salts of acids.