The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature

Food Microbiology

Volumn 26, Issue 3, 2009, Pages 253-258

  Hwang, Cheng An ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Growth probability; Listeria monocytogenes; Phenol compound; Salt; Smoked seafood

Indexed keywords

CASEIN; INORGANIC SALT; PROTEIN HYDROLYSATE; TRYPTICASE SOY BROTH; TRYPTICASE-SOY BROTH;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; KINETICS; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; SAFETY; SALMON; SEA FOOD; SMOKE; TEMPERATURE; TIME; VACUUM;

ANIMALS; CASEINS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; KINETICS; LISTERIA MONOCYTOGENES; MODELS, BIOLOGICAL; PROTEIN HYDROLYSATES; SALMON; SALTS; SEAFOOD; SMOKE; TEMPERATURE; TIME FACTORS; VACUUM;

LISTERIA MONOCYTOGENES;

EID: 61449171855     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.01.002     Document Type: Article

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