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. 2017 Jun 10;6(6):44. doi: 10.3390/foods6060044

Table 1.

Strains used in the experiment.

Microorganisms Strain Source 1
Salmonella spp. MPI-B-S07 Chouriço batter
EDS-E-S02 Environment of meat products preparation
L. monocytogenes EDS-B-LM02 Chouriço batter
MPI-E-LM01 Environment of meat products preparation

1 Strains isolated from meat products or the environment of its production are from our laboratory collection.