Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage.
Anna C S Porto-FettEsteve EspuñaLaura E ShaneBradley A ShoyerLianna McGearyBryan T VinyardLaura J StahlerManuela OsoriaJohn B LuchanskyPublished in: Journal of food protection (2022)