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Diminution de Listeria sur des saucisses prêtes à consommer après exposition à une combinaison de nisine et de pulsations lumineuses.

Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin.

Auteurs : UESUGI A. R., MORARU C.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin.
  • Identifiant de la fiche : 2009-1723
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 72 - n. 2
  • Date d'édition : 02/2009

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