A predictive model for the influence of food components on survival of Listeria monocytogenes LM 54004 under high hydrostatic pressure and mild heat conditions

International Journal of Food Microbiology

Volumn 117, Issue 3, 2007, Pages 287-294

  Gao, Yu Long ^a   Ju, Xing Rong ^a   Wu Ding, ^a  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

Food components; High pressure processing (HPP); Listeria monocytogenes (L. monocytogenes); Predictive model; Survival

Indexed keywords

BEAN OIL; SOYBEAN PROTEIN; SUCROSE; UNCLASSIFIED DRUG;

ARTICLE; CALCULATION; FOOD ANALYSIS; FOOD PROCESSING; HEATING; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; MATHEMATICAL MODEL; NONHUMAN; PH MEASUREMENT; PREDICTION; RESPONSE SURFACE METHOD; TEMPERATURE MEASUREMENT; VALIDATION PROCESS;

BUFFERS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; HYDROSTATIC PRESSURE; KINETICS; LISTERIA MONOCYTOGENES; MODELS, BIOLOGICAL; PREDICTIVE VALUE OF TESTS; TIME FACTORS;

GLYCINE MAX; LISTERIA MONOCYTOGENES;

EID: 34250829618     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.04.008     Document Type: Article

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