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Comparison of response surface models for Listeria monocytogenes strains under aerobic conditions.

Author(s) : HUDSON J. A.

Type of article: Article

Summary

A mathematical model was established for describing the growth of two L. monocytogenes strains in smoked salmon, pâté, beef meat and mussels according to sodium chloride concentration (0.5-5.5%), sodium nitrite concentration (0-125 ppm), pH (5.5-7.7) and temperature (4-41 deg C). Comparison with the model obtained for the strain Scott A. Possibility to use the combination of these models.

Details

  • Original title: Comparison of response surface models for Listeria monocytogenes strains under aerobic conditions.
  • Record ID : 1994-3521
  • Languages: English
  • Source: Food Res. int. - vol. 27 - n. 1
  • Publication date: 1994

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