Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Kim, K W ^a   Daeschel, M ^a   Zhao, Y ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Chitosan; Hard boiled eggs; L. monocytogenes; S. Enteritidis

Indexed keywords

ANTIINFECTIVE AGENT; CHITOSAN; LYSOZYME; MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; EGG; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; PH; SAFETY; SALMONELLA ENTERITIDIS; STANDARD; TEMPERATURE; TIME;

ANIMALS; ANTI-INFECTIVE AGENTS; CHITOSAN; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; EGGS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MILK PROTEINS; MURAMIDASE; SALMONELLA ENTERITIDIS; TEMPERATURE; TIME FACTORS;

LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS;

EID: 44949090548     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00776.x     Document Type: Article

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