Validation of a 5-log10 reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system

Journal of Food Protection

Volumn 64, Issue 6, 2001, Pages 873-876

  Chikthimmah, N ^a   Guyer, R B ^a   Knabel, S J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL GROWTH; COLONY FORMING UNIT; FERMENTED PRODUCT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PROCESSING; FOOD SAFETY; GROWTH INHIBITION; HAZARD ASSESSMENT; HEAT TREATMENT; LEBANON; MEAT; MICROBIAL CONTAMINATION; PH; TEMPERATURE;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES;

ANIMAL; ARTICLE; BACTERIAL COUNT; FERMENTATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; PH; REPRODUCIBILITY;

ANIMALS; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; HEAT; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; REPRODUCIBILITY OF RESULTS;

EID: 0034743555     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.6.873     Document Type: Article

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