Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4°c in vacuum packages

Journal of Food Protection

Volumn 64, Issue 11, 2001, Pages 1722-1729

  Samelis, J ^a   Sofos, J N ^a   Kain, M L ^a   Scanga, J A ^a   Belk, K E ^a   Smith, G C ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LISTERIA; LISTERIA MONOCYTOGENES;

ACETIC ACID DERIVATIVE; DISINFECTANT AGENT; INORGANIC SALT; LACTIC ACID;

ANIMAL; ARTICLE; DISINFECTION; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; SWINE; TASTE; TEMPERATURE; TIME; VACUUM;

ACETIC ACIDS; ANIMAL; DISINFECTANTS; DISINFECTION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; LACTIC ACID; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SALTS; SUPPORT, NON-U.S. GOV'T; SUPPORT, U.S. GOV'T, NON-P.H.S.; SWINE; TASTE; TEMPERATURE; TIME FACTORS; VACUUM;

EID: 0035543220     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.11.1722     Document Type: Article

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