A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

Food Microbiology

Volumn 26, Issue 2, 2009, Pages 224-227

  Medina, M ^a   Cabeza, M C ^b   Bravo, D ^a   Cambero, I ^b   Montiel, R ^a   Ordonez J A ^b   Nunez M ^a   Hoz, L ^b  

^a INIA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cold smoked salmon; FSO; High pressure; Irradiation; Listeria monocytogenes

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; RADIATION EXPOSURE; RADIATION RESPONSE; SAFETY; SALMON; SEA FOOD; TEMPERATURE; TIME;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; HUMANS; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; SALMON; SEAFOOD; TEMPERATURE; TIME FACTORS;

LISTERIA MONOCYTOGENES;

EID: 58549112184     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.10.007     Document Type: Article

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