Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins

International Journal of Food Microbiology

Volumn 127, Issue 1-2, 2008, Pages 155-161

  Lecompte, Jean Yves ^a   Kondjoyan, Alain ^b   Sarter, Samira ^a   Portanguen, Stéphane ^b   Collignan, Antoine ^c  

^a CIRAD   (France)

^b UR370 QuaPA   (France)

^c AGROPARISTECH   (France)

Author keywords

Chicken; Combined treatment; Inactivation; Lactic acid; Listeria spp.; Steam

Indexed keywords

LACTIC ACID;

ANIMAL TISSUE; ARTICLE; BACTERIAL SURVIVAL; CHICKEN; CONTROLLED STUDY; INOCULATION; LISTERIA INNOCUA; NONHUMAN; POULTRY; SKIN; WATER VAPOR;

ANIMALS; CHICKENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; HUMANS; LACTIC ACID; LISTERIA; SKIN; STEAM; TIME FACTORS;

BACTERIA (MICROORGANISMS); LISTERIA; LISTERIA INNOCUA;

EID: 50949107507     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.06.033     Document Type: Article

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