Heat resistance of Listeria monocytogenes in vegetables: Evaluation of blanching processes

Journal of Food Protection

Volumn 64, Issue 3, 2001, Pages 385-387

  Mazzotta, A S ^a  

^a Pillsbury Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIBACTERIAL ACTIVITY; BACTERIAL CELL; BLANCHING; FOOD PROCESSING; FOOD SAFETY; HEAT RESISTANCE; HIGH TEMPERATURE; MUSHROOM; PEA; SEROTYPE; STARVATION; VEGETABLE;

BACTERIA (MICROORGANISMS); BASIDIOMYCOTA; BRASSICA OLERACEA VAR. BOTRYTIS; CAPSICUM; LISTERIA MONOCYTOGENES; PISUM SATIVUM;

EID: 0035096926     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.3.385     Document Type: Article

References (7)

1. Starvation- and stationary-phase-induced acid tolerance in Escherichia coli O157:H7
2. Heat resistance of Listeria monocytogenes in homogenates of chicken, beef steak and carrot
3. Application of statistics to problems in bacteriology
4. Resistance of Listeria monocytogenes to heat after adaptation to environmental stresses
5. Indicator organisms on frozen blanched vegetables
6. Blanching of vegetables for freezing - Which indicator enzyme to choose