ShareSensitivity of Listeria monocytogenes to selected spices.
Author(s) : HEFNAWY Y. A., MOUSTAFA S. I., MARTH E. H.
Type of article: Article
Summary
The spices were added separately to tryptose broth which was then inoculated to contain Listeria monocytogenes strain Scott A or V7, and held at 4 deg C for 7 days. Strain Scott A appeared to be more sensitive to effects of spices than was strain V7. Results are given for each spice and strain.
Details
- Original title: Sensitivity of Listeria monocytogenes to selected spices.
- Record ID : 1994-2429
- Languages: English
- Source: Journal of Food Protection - vol. 56 - n. 10
- Publication date: 1993/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Precooked food - Keywords: Condiment; Listeria; Testing
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Listeria spp. in pesto fresco in commercio.
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- Date : 2006/10
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 45 - n. 462
- Formats : PDF
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- Languages : English
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