Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products

European Food Research and Technology

Volumn 228, Issue 1, 2008, Pages 159-162

  Jofré, Anna ^a   Aymerich, Teresa ^a   Monfort, Josep M ^a   Garriga, Margarita ^a  

^a IRTA   (Spain)

Author keywords

Bacteriocins; Cooked ham; Dry cured ham; High pressure; Listeria monocytogenes; Salmonella; Staphylococcus aureus

Indexed keywords

ANTIBIOTICS; CURING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD PRODUCTS; MEATS; PRESSURIZATION;

BACTERIOCINS; COOKED HAM; HIGH PRESSURE; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

DRYING;

LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS;

EID: 54249095968     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0913-z     Document Type: Article

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