Preservation of sliced ham through triclosan active film

Packaging Technology and Science

Volumn 22, Issue 8, 2009, Pages 471-477

  Camilloto, Geany Peruch ^a   De Fátima Ferreira Soares, Nilda ^a   Dos Santos Pires, Ana Clarissa ^a   De Paula, Filipe Santos ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Active packaging; Antimicrobial film; Bacteria; Sliced ham; Triclosan

Indexed keywords

ACTIVE PACKAGING; ANTI-MICROBIAL EFFECTS; ANTIMICROBIAL FILM; ANTIMICROBIAL FILMS; COLONY DENSITY; COOKED HAM; E. COLI; ELONGATION TO BREAK; IN-VITRO; INCUBATION TEMPERATURES; INSTRON; LISTERIA INNOCUA; MECHANICAL CHARACTERISTICS; P.AERUGINOSA; PATHOGENIC MICROORGANISMS; PSEUDOMONAS AERUGINOSA; S. AUREUS; STAPHYLOCOCCUS AUREUS; TRICLOSAN; UNIVERSAL TEST;

BACTERIA; BACTERIOLOGY; ESCHERICHIA COLI; FILMS; FOOD PRESERVATION; MEATS; MECHANICAL PROPERTIES; PACKAGING; TENSILE STRENGTH;

PACKAGING MATERIALS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA INNOCUA; PSEUDOMONAS AERUGINOSA; SALMONELLA CHOLERAESUIS; STAPHYLOCOCCUS AUREUS;

EID: 73149105314     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.871     Document Type: Article

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