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DESIGNING LISTERIA MONOCYTOGENES THERMAL INACTIVATION STUDIES FOR EXTENDED-SHELF-LIFE REFRIGERATED FOODS.

Author(s) : BROWN W. L.

Type of article: Article

Summary

MANY FACTORS MUST BE CONSIDERED IN DESIGNING A THERMAL INACTIVATION STUDY FOR L. MONOCYTOGENES TO EVALUATE THE MICROBIOLOGICAL SAFETY OF A REFRIGERATED FOOD WITH EXTENDED SHELF LIFE. THESE FACTORS INCLUDE TYPE AND NUMBERS OF STRAINS OF L. MONOCYTOGENES TO USE AS AN INOCULUM ; METHODS OF PRODUCTION, ENUMERATION, AND STANDARDIZATION OF INOCULUM ; SIZE OF INOCULUM TO BE USED ; METHODS FOR INOCULATING DIFFERENT TYPES OF PRODUCTS ; PACKAGING OF PRODUCTS ; SAMPLE SIZE AND NUMBER OF SAMPLES TO TEST ; HEATING OF PRODUCTS ; CALCULATION PROCEDURES FOR DETERMINATION OF D AND Z VALUES IN THE LABORATORY ; ENUMERATION AND DETECTION MEDIA ; AND PRODUCT COMPOSITION.

Details

  • Original title: DESIGNING LISTERIA MONOCYTOGENES THERMAL INACTIVATION STUDIES FOR EXTENDED-SHELF-LIFE REFRIGERATED FOODS.
  • Record ID : 1992-0183
  • Languages: English
  • Source: J. Food Technol. - vol. 45 - n. 4
  • Publication date: 1991/04
  • Document available for consultation in the library of the IIR headquarters only.

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