Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey by edible whey protein coatings incorporating the lactoperoxidase system

Journal of Food Protection

Volumn 69, Issue 4, 2006, Pages 784-793

  Min, Seacheol ^a   Harris, Linda J ^a   Krochta, John M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; ESCHERICHIA COLI O157:H7; SALMONELLA ENTERICA;

LACTOPEROXIDASE; MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; DOSE RESPONSE; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; SALMONELLA ENTERICA; TEMPERATURE; TIME; TURKEY (BIRD);

ANIMALS; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD PRESERVATION; HUMANS; LACTOPEROXIDASE; MEAT PRODUCTS; MILK PROTEINS; SALMONELLA ENTERICA; TEMPERATURE; TIME FACTORS; TURKEYS;

EID: 33646205498     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.4.784     Document Type: Article

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