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Bover-Cid, and M. Hugas. 2006. Safety coli, and Salmonella spp.), some pathogens properties and molecular strain typing of lactic acid should be considered at higher risk than other bacteria from slightly fermented sausages. Journal of Applied Microbiology 100:40–49. pathogens (e.g., St. aureus) in meat products Aymerich, T., M. Garriga, J. M. Monford, I. F. Nes, and (sausages) that have a low pH and are mini- M. Hugas. 2000. Bacteriocin producing lactobacilli in mally processed or are not cooked before Spanish-style fermented sausages: Characterization of bacteriocins. Food Microbiology 17:33–45. consumption. The basic control measures Barriere, C., R. Bruckner, and R. Talon. 2001.

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