Microwave oven heating for inactivation of listeria monocytogenes on frankfurters before consumption

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Rodríguez Marval, Mawill ^a   Geornaras, Ifigenia ^a   Kendall, Patricia A ^b   Scanga, John A ^a   Belk, Keith E ^a   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

Antimicrobials; Frankfurters; Listeria monocytogenes; Microwave oven heating; Storage

Indexed keywords

ACETIC ACID DERIVATIVE; ANTIINFECTIVE AGENT; FOOD ADDITIVE; LACTIC ACID DERIVATIVE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; CHEMISTRY; COOKING; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; MICROWAVE RADIATION; PH; RADIATION EXPOSURE; SURFACE PROPERTY; SWINE; TIME;

ACETATES; ANIMALS; ANTI-INFECTIVE AGENTS; CATTLE; COLONY COUNT, MICROBIAL; COOKERY; FOOD ADDITIVES; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTATES; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MICROWAVES; SURFACE PROPERTIES; SWINE; TIME FACTORS; WATER MICROBIOLOGY;

LISTERIA MONOCYTOGENES;

EID: 70349673261     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01325.x     Document Type: Article

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