Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: Effects on Listeria monocytogenes populations and quality attributes

Foodborne Pathogens and Disease

Volumn 2, Issue 3, 2005, Pages 233-241

  Singh, M ^a   Gill, V S ^a   Thippareddi, H ^b,c   Phebus, R K ^a   Marsden, J L ^a   Herald, T J ^a   Nutsch, A L ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIINFECTIVE AGENT; CETYLPYRIDINIUM SALT; SECURE; UNCLASSIFIED DRUG;

AEROBIC BACTERIUM; ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIUM CULTURE; COLONY FORMING UNIT; COLOR; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; INOCULATION; LISTERIA MONOCYTOGENES; MEAT; NONHUMAN; PRIORITY JOURNAL;

ANIMALS; ANTI-INFECTIVE AGENTS, LOCAL; CETYLPYRIDINIUM; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; PIGMENTATION; SWINE; TEMPERATURE; TIME FACTORS; VACUUM;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES;

EID: 25844476842     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2005.2.233     Document Type: Article

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