ShareHigh pressure inactivation of Listeria monocytogenes in meat and meat products.
Author(s) : SZCZAWINSKI J., PECONEK J., SZCZAWINSKA M., POROWSKI S., FONBERG-BROCZEK M., ARABAS J.
Type of excerpt: Book chapter
Summary
High pressure technology arose a lot of interest among scientists from all over the world and in the near future dynamic progress in this field is expected. The study confirmed usefulness of high pressure technology for inactivation of Listeria monocytogenes in cured, pasteurized, sliced and vacuum-packaged meat products.
Details
- Original title: High pressure inactivation of Listeria monocytogenes in meat and meat products.
- Record ID : 1999-1006
- Languages: English
- Source: Shelf life prediction for improved safety and quality of foods.
- Publication date: 1998
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Listeria; Meat; Treatment; Meat product; High pressure
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Prediction of behaviour of L. monocytogenes irr...
- Author(s) : SZCZAWINSKA M. E., SZCZAWINSKI J.
- Date : 1998
- Languages : English
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Influence of cold on growth and survival of bac...
- Author(s) : HEBRAUD M., LABADIE J.
- Date : 1998/02
- Languages : English
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Moderne Zerlegetechniken: "hot-, warm- und cold...
- Author(s) : SMULDERS F. J. M., LAACK R. L. J. M. van
- Date : N/A
- Languages : German
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The pre-treatment of meat and poultry.
- Author(s) : JAMES S. J.
- Date : 2000
- Languages : English
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Mikrobiologie der Kühlung, Kühllagerung und Fle...
- Author(s) : KRÖCKEL L., HECHELMANN H.
- Date : N/A
- Languages : German
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