chorizo mexican
Selected indexed studies
- Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil. (Food Sci Nutr, 2018) [PMID:30065826]
- Pathogen survival in chorizos: ecological factors. (J Food Prot, 2006) [PMID:16715809]
- Survival of Salmonella and Escherichia coli O157:H7 in chorizos. (J Food Prot, 2005) [PMID:16245705]
_Worker-drafted node — pending editorial review._
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Sources
- Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil. (2018) pubmed
- Pathogen survival in chorizos: ecological factors. (2006) pubmed
- Survival of Salmonella and Escherichia coli O157:H7 in chorizos. (2005) pubmed
- Survival of Listeria monocytogenes in experimental chorizos. (2005) pubmed
- Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods. (2006) pubmed
- Seroepidemiology of Toxoplasma gondii infection in elderly people in a northern Mexican city. (2012) pubmed
- Seroepidemiology of infection with Toxoplasma gondii in workers occupationally exposed to water, sewage, and soil in Durango, Mexico. (2010) pubmed
- [The incidence of Salmonella in the chorizos that are retailed in Acapulco, Guerrero]. (1991) pubmed
- Assessment of virulence factors, antibiotic resistance and amino-decarboxylase activity in Enterococcus faecium MXVK29 isolated from Mexican chorizo. (2017) pubmed