Antilisterial activities of salad dressings, without or with prior microwave oven heating, on frankfurters during simulated home storage

International Journal of Food Microbiology

Volumn 132, Issue 1, 2009, Pages 9-13

  Shen, Cangliang ^a   Geornaras, Ifigenia ^a   Kendall, Patricia A ^b   Sofos, John N ^a  

^a Center for Meat Safety and Quality   (United States)

^b Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Frankfurters; Listeria monocytogenes; Microwave; Salad dressings

Indexed keywords

AGAR; OLIVE OIL; SUNFLOWER OIL; VINEGAR;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD STORAGE; IMMERSION; LEMON JUICE; LISTERIA MONOCYTOGENES; MEAT; MICROWAVE COOKING; NONHUMAN; SOYBEAN; YEAST;

ACETIC ACID; ANIMALS; BEVERAGES; CATTLE; CITRUS; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; LISTERIA INFECTIONS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MICROWAVES; PLANT OILS; SWINE;

CITRUS LIMON; HELIANTHUS; LISTERIA MONOCYTOGENES;

EID: 65449123072     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.03.008     Document Type: Article

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