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Growth of survival of Listeria monocytogenes in ready-to-eat meat products and combination deli salads during refrigerated storage.

Author(s) : BURNETT S. L., MERTZ E. L., BENNIE B., et al.

Type of article: Article

Summary

Growth or survival of Listeria monocytogenes in cold-smoked salmon; sliced, cooked ham; sliced, roasted turkey; shrimp salad; and coleshaw obtained at retail supermarkets stored at 5, 7, or 10°C for up to 14 days was evaluated.

Details

  • Original title: Growth of survival of Listeria monocytogenes in ready-to-eat meat products and combination deli salads during refrigerated storage.
  • Record ID : 2006-1361
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 6
  • Publication date: 2005/08

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