Survival of Listeria monocytogenes on sliced cooked sausage after treatment with pediocin AcH

International Journal of Food Microbiology

Volumn 89, Issue 2-3, 2003, Pages 281-286

  Mattila, Kirsi ^a   Saris, Per ^a   Työppönen, Susanna ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b Satafood Biotechnology   (Finland)

Author keywords

Cooked sausage; Listeria monocytogenes; Pediocin AcH

Indexed keywords

ACETYLCHOLINE DERIVATIVE; PEDIOCIN; PEDIOCIN ACETYLCHOLINE; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL CELL; BACTERIAL SURVIVAL; CELL GROWTH; CELL KILLING; CHEMICAL PROCEDURES; FLAVOR; FOOD PRESERVATION; HEAT TREATMENT; INOCULATION; LACTIC ACID BACTERIUM; LISTERIA MONOCYTOGENES; MEAT; NONHUMAN; PH MEASUREMENT; RANDOMIZATION; STARTER CULTURE; TEMPERATURE DEPENDENCE; VACUUM;

LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LISTERIA; LISTERIA MONOCYTOGENES;

EID: 0242540906     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00299-X     Document Type: Article

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