Microbiological safety of shelf-stable meat products prepared by employing hurdle technology

Food Control

Volumn 15, Issue 7, 2004, Pages 559-563

  Chawla, S P ^a   Chander, R ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

irradiation; Hurdle technology; Meat products; Shelf stable; Water activity

Indexed keywords

ANTIBACTERIAL ACTIVITY; ARTICLE; BACILLUS CEREUS; CLOSTRIDIUM SPOROGENES; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD PACKAGING; FOOD SAFETY; HYDRODYNAMICS; MEAT; MOISTURE; MOULD; NONHUMAN; RADIOSENSITIVITY; ROOM TEMPERATURE; SHEEP; STAPHYLOCOCCUS AUREUS; STORAGE TEMPERATURE; VACUUM; YEAST;

BACILLUS CEREUS; CLOSTRIDIUM; CLOSTRIDIUM SPOROGENES; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 3042672721     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2003.09.001     Document Type: Article

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