Water Relations of Foods 1975
DOI: 10.1016/b978-0-12-223150-6.50022-5
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The Significance of Water Activity for Micro-organisms in Meats

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Cited by 61 publications
(48 citation statements)
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“…It is supported by the fact that low-heat process has not been sufficient to eliminate salmonellae, C. perfringens, S. aureus and enteropathogenic E. coli in fermented dry turkey sausages (Baran & Stevenson, 1975). Meat products, based on their pH and water activity values, are classified as ''easily perishable, perishable and shelf-stable'' (Leistner & Roedel, 1975). The ''easily perishable meat products'' have a pH>5.2 and a w > 0.95.…”
Section: Resultsmentioning
confidence: 99%
“…It is supported by the fact that low-heat process has not been sufficient to eliminate salmonellae, C. perfringens, S. aureus and enteropathogenic E. coli in fermented dry turkey sausages (Baran & Stevenson, 1975). Meat products, based on their pH and water activity values, are classified as ''easily perishable, perishable and shelf-stable'' (Leistner & Roedel, 1975). The ''easily perishable meat products'' have a pH>5.2 and a w > 0.95.…”
Section: Resultsmentioning
confidence: 99%
“…As reported by Bover-Cid, et al [29], pH may increase during the ripening time due to the liberation of peptides, amino acids and ammonia from proteolytic reactions, which limit the fermentation. The shelf life of these products is often not limited by bacteria but by physic-chemical condition, likely temperature and water activity [30].…”
Section: Resultsmentioning
confidence: 99%
“…Nevertheless, two hours after sanitation, e. coli was rarely found on the inside surfaces of the technological equipment used in dairy technologies, when compared to enterococci and staphylococci. Due to the fact that the inside surfaces remained damp after sanitation, we could rule out the selective loss of viability of e. coli cells due to drying (Leistner & Rödel 1975). Accordingly, we could consider this finding as a consequence of selective sanitation, i.e.…”
Section: Discussionmentioning
confidence: 99%