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References from Contributing data for risk assessment of traditional fermented sausages: ���Salpic��o de Vinhais��� and ���Chouri��a de Vinhais���. Local targets link to admitted publications; unresolved targets remain external evidence.
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1991 · External reference
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1986 · External reference
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1996 · External reference
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1996 · External reference
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1998 · External reference
Technologies to shorten the drying period of dry-cured meat products
10.1016/j.meatsci.2007.03.015 · 2007 · External reference
Survival of Yersinia enterocolitica in fermented sausages manufactured with different levels of nitrite and different starter cultures
10.4315/0362-028x-56.8.710 · 1993 · External reference
Characterization and selection of autochthonous lactic acid bacteria isolated from traditional iberian dry-fermented salchich��n and chorizo sausages
2007 · External reference
Research note prevalence of Listeria monocytogenes and Salmonella in ready-to-eat food in Catalonia, Spain
10.4315/0362-028x-71.4.855 · 2008 · External reference
Microbiological profiles, pH and titratable acidity of chorizo and salchich��n (two Spanish dry-fermented sausages) manufactured with ostrich, deer, or pork meat
10.4315/0362-028x-69.5.1183 · 2006 · External reference
Survival of Enterobacteriaceae during processing of chorizo de cebolla, a Spanish fermented sausage
10.1016/s0956-7135(01)00089-5 · 2002 · External reference
Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici during low-temperature fermentation of Turkish dry sausage (sucuk)
10.1111/j.1365-2621.2000.tb13603.x · 2000 · External reference
Microbial ecology of a small-scale facility producing traditional dry sausage
10.1016/j.foodcont.2005.02.005 · 2006 · External reference
Characterisation of naturally fermented sausages produced in the North East of Italy
10.1016/j.meatsci.2004.08.007 · 2005 · External reference
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
10.1016/j.meatsci.2007.09.006 · 2008 · External reference
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Prevalence of Salmonella in chorizo and its survival under different storage temperatures
10.1006/fmic.1999.0258 · 1999 · External reference
The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2012
10.2903/j.efsa.2014.3547 · 2014 · External reference
Chemical and microbiological characterisation of ���Salpic��o de Vinhais��� and ���Chouri��a de Vinhais���: Traditional dry sausages produced in the North of Portugal
10.1016/j.fm.2006.12.007 · 2007 · External reference
Microbiological profile of Salpic��o de Vinhais and Chouri��a de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal
10.1016/j.ifset.2008.11.001 · 2009 · External reference
The role and application of enterococci in food and health
10.1016/j.ijfoodmicro.2005.06.026 · 2006 · External reference
Microbiological characteristics of ���androlla���, a Spanish traditional pork sausage
10.1016/j.fm.2006.03.007 · 2007 · External reference
Distribution of serotypes and pulsotypes of Listeria monocytogenes from human, food and environmental isolates (Italy 2002���2005)
10.1016/j.fm.2009.03.003 · 2009 · External reference
Microbial ecology of food contact surfaces and products of small scale facilities producing traditional sausages
10.1016/j.fm.2007.10.001 · 2008 · External reference
Pathogen survival in chorizos: Ecological factors
10.4315/0362-028x-69.5.1087 · 2006 · External reference
The genera Pediococcus and TetragenococcusThe prokaryotes: An evolving electronic resource for the microbiological community
2005 · External reference
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices
10.1016/j.foodcont.2005.11.013 · 2007 · External reference
Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage
10.1016/j.ijfoodmicro.2008.11.011 · 2009 · External reference
Presence and molecular characterization of the major serovars of Listeria monocytogenes in ten Sardinian fermented sausage processing plants
10.1016/j.meatsci.2014.02.012 · 2014 · External reference
Gastrointestinal outbreaks associated with fermented meats
10.1016/j.meatsci.2003.12.009 · 2004 · External reference
Predicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages
10.1128/aem.03791-13 · 2014 · External reference
A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157:H7 serotypes in Turkish sausage (Soudjouck)
10.1016/j.meatsci.2005.05.025 · 2006 · External reference
Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments
10.1016/j.meatsci.2007.05.006 · 2007 · External reference
Fate of Listeria monocytogenes in experimentally contaminated French sausages
10.1016/j.ijfoodmicro.2004.11.006 · 2005 · External reference
Effect of hot-boned pork on the quality of hurdle treated pork sausages during ambient temperature (37��1��C) storage
10.1016/j.foodchem.2007.08.079 · 2008 · External reference
Bioprotectives and probiotics for dry sausages
10.1016/s0168-1605(02)00379-3 · 2003 · External reference
Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic resistant strain for challenge studies
10.1016/j.meatsci.2004.12.010 · 2005 · External reference
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1968 · External reference
