Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures

Journal of Food Science

Volumn 72, Issue 7, 2007, Pages

  Hwang, C A ^a   Tamplin, M L ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF TASMANIA   (Australia)

Author keywords

Cooked ham; Diacetate; Growth rate; Lactate; Lag phase; Listeria monocytogenes

Indexed keywords

ACETIC ACID; LACTATE SODIUM;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; DOSE RESPONSE; DRUG EFFECT; DRUG INTERACTION; EPIDEMIC; FOOD CONTAMINATION; FOOD CONTROL; FOOD POISONING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; KINETICS; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; SAFETY; SWINE; TEMPERATURE;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISEASE OUTBREAKS; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG INTERACTIONS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD POISONING; FOOD PRESERVATION; HUMANS; KINETICS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MODELS, BIOLOGICAL; SODIUM ACETATE; SODIUM LACTATE; SWINE; TEMPERATURE;

LISTERIA MONOCYTOGENES;

EID: 34548498626     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00443.x     Document Type: Article

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