Share

Effect of antimicrobial spice and herb extract combinations on Listeria monocytogenes, Staphylococus aureus, and spoilage microflora growth on cooked ready-to-eat vacuum-packaged shrimp.

Author(s) : WEERAKKODY N. S., CAFFIN N., DYKES G. A., et al.

Type of article: Article

Summary

Two spice and herb extract combinations were used in this study and were shown to significantly reduce populations of aerobic bacteria and lactic acid bacteria naturally present on shrimps, over the entire storage period.

Details

  • Original title: Effect of antimicrobial spice and herb extract combinations on Listeria monocytogenes, Staphylococus aureus, and spoilage microflora growth on cooked ready-to-eat vacuum-packaged shrimp.
  • Record ID : 30002716
  • Languages: English
  • Source: Journal of Food Protection - vol. 74 - n. 7
  • Publication date: 2011/07
  • DOI: http://dx.doi.org/10.4315/0362-028X.JFP-11-052

Links


See other articles in this issue (2)
See the source

Indexing