ShareReduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin.
Author(s) : UESUGI A. R., MORARU C.
Type of article: Article
Summary
Sausages were inoculated with Listeria innocua and subjected to pulsed light treatment. Another series of inoculated sausages were treated with nisin and pulsed light. Both series were stored at 4°C for 28 or 48 days. The combination treatment prevented microbial growth and appears to be an effective antilisterial treatment in ready-to-eat foods.
Details
- Original title: Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin.
- Record ID : 2009-1723
- Languages: English
- Source: Journal of Food Protection - vol. 72 - n. 2
- Publication date: 2009/02
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Radiation; Listeria; Light; Treatment; Reduction; Antibiotic; Sausage; Process
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