ShareReduction and survival of Listeria monocytogenes in ready-to-eat meats after irradiation.
Author(s) : FOONG S. C. C., GONZALEZ G. L., DICKSON J. S.
Type of article: Article
Summary
This study involving frankfurters, ham, roast beef, bologna, smoked turkey with lactate and smoked turkey without lactate showed that Listeria monocytogenes was able to survive following storage at 4 °C but did not survive when irradiation was applied.
Details
- Original title: Reduction and survival of Listeria monocytogenes in ready-to-eat meats after irradiation.
- Record ID : 2004-1827
- Languages: English
- Source: Journal of Food Protection - vol. 67 - n. 1
- Publication date: 2004/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Irradiation; Roast; Listeria; Variety; Sausage; Packaging; Ham; Storage condition; Turkey (poultry)
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