Effect of water phase salt content and storage temperature on Listeria monocytogenes survival in chum salmon (Oncorhynchus keta) roe and caviar (ikura)

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Shin, Joong Han ^a   Rasco, Barbara A ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Antimicrobial activity; Listeria monocytogenes; Salmon roe; Storage temperature; Water phase salt

Indexed keywords

SODIUM CHLORIDE;

ANIMAL; ARTICLE; BACTERIAL COUNT; DOSE RESPONSE; DRUG EFFECT; EGG; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; ONCORHYNCHUS KETA; SAFETY; SEA FOOD; TEMPERATURE; TIME;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; EGGS; FISH PRODUCTS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LISTERIA MONOCYTOGENES; ONCORHYNCHUS KETA; SODIUM CHLORIDE; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); LISTERIA; LISTERIA MONOCYTOGENES; ONCORHYNCHUS KETA;

EID: 34250822850     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00385.x     Document Type: Article

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