Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua

International Journal of Food Microbiology

Volumn 133, Issue 1-2, 2009, Pages 121-128

  Miller, Fátima A ^a   Ramos, Bárbara ^a   Gil, Maria M ^a   Brandão, Teresa R S ^a   Teixeira, Paula ^a   Silva, Cristina L M ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Listeria innocua; pH; Recovery media; Thermal inactivation; Type of acid

Indexed keywords

ACETIC ACID; ACID; HYDROCHLORIC ACID; LACTIC ACID;

ACIDIFICATION; ARTICLE; BACTERIAL KINETICS; BACTERIAL SURVIVAL; BACTERICIDAL ACTIVITY; CONTROLLED STUDY; CULTURE MEDIUM; FACTORIAL DESIGN; FOOD CONTROL; FOOD SAFETY; HEAT TREATMENT; LISTERIA INNOCUA; LOW TEMPERATURE; NONHUMAN; PH;

ACIDS; AGAR; CULTURE MEDIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; KINETICS; LISTERIA; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; SODIUM CHLORIDE; SOYBEANS; YEASTS;

LISTERIA INNOCUA;

EID: 67649124570     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.05.007     Document Type: Article

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