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Survival and growth of Listeria species in a model ready-to-use vegetable product containing raw and cooked ingredients as affected by storage temperature and acidification.

Author(s) : THOMAS C., PRIOR O., O'BEIRNE D.

Type of article: Article

Summary

The results of the tests show that acidification of sweet corn to pH 5, particularly with citric acid, slowed Listeria growth and could be an additional hurdle to supplement temperature in maintaining the safety of minimally processed vegetable combination products.

Details

  • Original title: Survival and growth of Listeria species in a model ready-to-use vegetable product containing raw and cooked ingredients as affected by storage temperature and acidification.
  • Record ID : 2002-1990
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 34 - n. 4
  • Publication date: 1999
  • Document available for consultation in the library of the IIR headquarters only.

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