Effect of treating lettuce surfaces with acidulants on the behaviour of Listeria monocytogenes during storage at 5 and 20 °C and subsequent exposure to simulated gastric fluid

International Journal of Food Microbiology

Volumn 129, Issue 1, 2009, Pages 1-7

  Samara, Arhontia ^a   Koutsoumanis, Konstantinos P ^a  

^a Faculty of Agriculture   (Greece)

Author keywords

Acid decontamination; Acid tolerance; Lettuce; Listeria monocytogenes; Sensory; Simulated gastric fluid

Indexed keywords

ACETIC ACID; CITRIC ACID; LACTIC ACID; PROPIONIC ACID; WATER;

ACID TOLERANCE; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CONTROLLED STUDY; FOOD STORAGE; LACTUSA SATIVA; LETTUCE; LISTERIA MONOCYTOGENES; NONHUMAN; SENSORY ANALYSIS; STOMACH JUICE; STORAGE TEMPERATURE;

ACETIC ACID; ADAPTATION, PHYSIOLOGICAL; CITRIC ACID; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LETTUCE; LISTERIA MONOCYTOGENES; PIGMENTATION; PROPIONIC ACIDS; TASTE; TEMPERATURE; TIME FACTORS;

LACTUCA; LISTERIA MONOCYTOGENES;

EID: 57649221783     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.10.023     Document Type: Article

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