Fate of Yersinia pseudotuberculosis in raw fermented meat products
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Data on survival of Y. pseudotuberculosis, pH and water activity in two different types of raw fermented meat products during processing and storage (Teewurst and dry fermented sausage), with initial concentration of 8 log, 6 log and 3 log CFU/g. Results obtained by both enumeration and detection methods.
