Use of octanoic acid as a postlethality treatment to reduce Listeria monocytogenes on ready-to-eat meat and poultry products

Journal of Food Protection

Volumn 70, Issue 2, 2007, Pages 392-398

  Burnett, Scott L ^a   Chopskie, Jocelyn H ^a   Podtburg, Teresa C ^a   Gutzmann, Timothy A ^a   Gilbreth, Stefanie E ^a   Bodnaruk, Peter W ^a  

^a Ecolab Research Center   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LISTERIA MONOCYTOGENES; PROSOPIS;

FOOD PRESERVATIVE; OCTANOIC ACID; OCTANOIC ACID DERIVATIVE;

ANIMAL; ARTICLE; FOOD; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; TASTE; TEMPERATURE; TIME; VACUUM;

ANIMALS; CONSUMER PRODUCT SAFETY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; OCTANOIC ACIDS; POULTRY PRODUCTS; TASTE; TEMPERATURE; TIME FACTORS; VACUUM;

EID: 33847237291     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.2.392     Document Type: Article

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