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Effet du traitement à haute pression sur la survie de Listeria monocytogenes Scott A dans du jambon Iberico et Serrano en tranches emballé sous vide.

Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams.

Auteurs : MORALES P., CALZADA J., NUÑEZ M.

Type d'article : Article

Résumé

High-pressure treatment of dry-cured hams was investigated in this study. Ham slices were inoculated with Listeria monocytogenes Scott A before application of high-pressure treatment. It was shown that treatment of Iberian and Serrano hams at 450 MPa for 10 minutes significantly reduced the population of Listeria monocytogenes Scott A and had no adverse effect on the sensorial characteristics of the hams.

Détails

  • Titre original : Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams.
  • Identifiant de la fiche : 2007-0719
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 69 - n. 10
  • Date d'édition : 10/2006

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