Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments

International Journal of Food Microbiology

Volumn 123, Issue 1-2, 2008, Pages 67-73

  Van Houteghem, Nancy ^a   Devlieghere, Frank ^a   Rajkovic, Andreja ^a   Gómez, Sandra Maria Osés ^a   Uyttendaele, Mieke ^a   Debevere, Johan ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Carbon dioxide; Chlorine dioxide; Heat; Intense light pulses; Lactic acid; Listeria monocytogenes; Resuscitation

Indexed keywords

CARBON DIOXIDE; CHLORINE DIOXIDE; LACTIC ACID; CHLORINE DERIVATIVE; FOOD PRESERVATIVE; OXIDE;

ARTICLE; BACTERIUM CULTURE; CONTROLLED STUDY; FOOD; FOOD PROCESSING; FOOD SAFETY; LISTERIA MONOCYTOGENES; NONHUMAN; RESUSCITATION; BACTERIAL COUNT; BIOLOGICAL MODEL; DOSE RESPONSE; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; LIGHT; METHODOLOGY; SAFETY; TEMPERATURE; TIME;

LISTERIA MONOCYTOGENES;

CARBON DIOXIDE; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HEAT; HUMANS; LACTIC ACID; LIGHT; LISTERIA MONOCYTOGENES; MODELS, BIOLOGICAL; OXIDES; TEMPERATURE; TIME FACTORS;

EID: 40049099295     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.12.002     Document Type: Article

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