ShareControl of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 °C in vacuum packages.
Author(s) : SAMELIS J., BEDIE G. K., SOFOS J. N., et al.
Type of article: Article
Summary
This study showed that combinations of additives recognized as being safe enable inhibition of Listeria monocytogenes for up to 120 days at 4 °C.
Details
- Original title: Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 °C in vacuum packages.
- Record ID : 2002-3038
- Languages: English
- Source: Journal of Food Protection - vol. 65 - n. 2
- Publication date: 2002/02
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Microorganism; Listeria; Sausage; Meat product; Inhibition; Additive
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- Date : 1993
- Languages : English
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- Date : 2000/10
- Languages : English
- Source: Journal of Food Protection - vol. 63 - n. 10
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- Author(s) : RÖDEL W., KLETTNER P. G., SCHEUER R.
- Date : 2002/12
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 41 - n. 158
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Effect of food preservatives on Acinetobacter g...
- Author(s) : SAHA S. C., CHOPADE B. A.
- Date : 2002/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 39 - n. 1
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Inhibitory effects of organic acid salts for co...
- Author(s) : LU Z., SEBRANEK J. G., DICKSON J. S., et al.
- Date : 2005/03
- Languages : English
- Source: Journal of Food Protection - vol. 68 - n. 3
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