Temperature-assisted pressure inactivation of Listeria monocytogenes in Turkey breast meat

International Journal of Food Microbiology

Volumn 117, Issue 1, 2007, Pages 55-60

  Chen, Haiqiang ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

High pressure; Inactivation; Listeria monocytogenes; Meat; Mild heat; Modeling

Indexed keywords

ARTICLE; CONTROLLED STUDY; FOOD PRESERVATION; FOOD STORAGE; HIGH TEMPERATURE; LISTERIA MONOCYTOGENES; LOW TEMPERATURE; MATHEMATICAL MODEL; MEAT; NONHUMAN; STATISTICAL SIGNIFICANCE; STORAGE TEMPERATURE; SURVIVAL RATE; TURKEY (BIRD);

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HYDROSTATIC PRESSURE; KINETICS; LINEAR MODELS; LISTERIA MONOCYTOGENES; MEAT; MODELS, BIOLOGICAL; TEMPERATURE; TIME FACTORS; TURKEYS; VACUUM;

LISTERIA MONOCYTOGENES;

EID: 34248155645     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.02.025     Document Type: Article

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