Effect of salt, smoke compound, and temperature on the survival of listeria monocytogenes in salmon during simulated smoking processes

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Hwang, Cheng An ^a   Sheen, Shiowshuh ^a   Juneja, Vijay K ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Inactivation; Listeria monocytogenes; Salt; Smoke compound; Smoked salmon; Temperature

Indexed keywords

ANTIINFECTIVE AGENT; PHENOL DERIVATIVE; SALT INTAKE; SMOKE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; DOSE RESPONSE; DRUG EFFECT; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; SALMON; SALT INTAKE; SEA FOOD; SMOKE; TIME; DRUG EFFECTS; PHARMACOLOGY; PROCEDURES;

ANIMALS; ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; PHENOLS; SALMON; SEAFOOD; SMOKE; SODIUM CHLORIDE, DIETARY; TIME FACTORS;

LISTERIA MONOCYTOGENES;

EID: 70449463386     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01377.x     Document Type: Article

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