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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
372
ssf for foods and beverages
products may also be a significant factor. Although the infective dose
of Campylobacter is low (approximately 500 cfu), Campylobacter infec-
tion by fermented foods is probably not important. ey cannot grow
below 30°C and are sensitive to freezing, low pH, drying and sodium
chloride, and so would not survive well in fermented foods. is
has been confirmed by artificial contamination of fermenting prod-
ucts such as salami, weaning foods, and yogurt, which resulted in a
rapid decrease in numbers (Northolt, 1983; Kingamkono et al., 1996;
Morioka et al., 1996).
10.4.1.1.1.3 Enterohaemorrhagic and Listeriosis ese are important
foodborne diseases that have emerged over the last decades. Although
their incidence is r
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Publisher Resources

ISBN: 9781439844960