Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate

Food Microbiology

Volumn 23, Issue 8, 2006, Pages 762-771

  Geornaras, Ifigenia ^a   Skandamis, Panagiotis N ^a   Belk, Keith E ^a   Scanga, John A ^a   Kendall, Patricia A ^a   Smith, Gary C ^a   Sofos, John N ^a  

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

Author keywords

Antimicrobials; Commercial smoked sausage; Control; Listeria monocytogenes

Indexed keywords

ACETIC ACID; ANTIINFECTIVE AGENT; FOOD PRESERVATIVE;

ANIMAL; ARTICLE; DRUG EFFECT; FOOD INDUSTRY; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; MEAT; MEAT INDUSTRY; METHODOLOGY; MICROBIOLOGY; STANDARD; SWINE; TEMPERATURE; TIME; VACUUM;

ANIMALS; ANTI-BACTERIAL AGENTS; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD-PROCESSING INDUSTRY; HUMANS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MEAT-PACKING INDUSTRY; POTASSIUM ACETATE; SODIUM ACETATE; SWINE; TEMPERATURE; TIME FACTORS; VACUUM;

LISTERIA MONOCYTOGENES;

EID: 33745743620     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.01.008     Document Type: Article

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