Share

Low temperature growth and thermal inactivation of Listeria monocytogenes in precooked crawfish tail meat.

Author(s) : DORSA W. J., MARSHALL D. L., MOODY M. W., HACKNEY C. R.

Type of article: Article

Summary

The study deals with the growth of Listeria monocytogenes in crawfish tail meat. The lag phase and generation times are studied for different temperatures. From 6 deg C on, the growth is immediate and exponential. At 0 deg C, little multiplication was observed. A thermal treatment can be used to eliminate Listeria from crawfish tail meat prior to retail sale.

Details

  • Original title: Low temperature growth and thermal inactivation of Listeria monocytogenes in precooked crawfish tail meat.
  • Record ID : 1993-3411
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 2
  • Publication date: 1993/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing