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Defining barriers controlling growth of pathogenic and spoilage microorganisms in foods.

Author(s) : MURPHY P.

Type of article: Article

Summary

Brief study concerning the inhibiting effects, combined or otherwise, of water activity, temperature, pH, and preservatives on the growth of bacteria, in particular Listeria monocytogenes. Application to the development of a HACCP system.

Details

  • Original title: Defining barriers controlling growth of pathogenic and spoilage microorganisms in foods.
  • Record ID : 1996-0187
  • Languages: English
  • Source: Farm Food - vol. 5 - n. 1
  • Publication date: 1995

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