Publication | Open Access

Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat

Food FermentationMicrobial ContaminationSalmonella Spp.Foodborne IllnessWine-marinated MeatDry Fermented SausageFood MicrobiologyMicrobiologyInfection ControlFoodborne HazardMedicineFood SafetyHealth Sciences