Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages

Meat Science

Volumn 84, Issue 4, 2010, Pages 594-600

  Ananou, Samir ^a   Garriga, Margarita ^b   Jofré, Anna ^b   Aymerich, Teresa ^b   Gálvez, Antonio ^c   Maqueda, Mercedes ^a   Martínez Bueno, Manuel ^a   Valdivia, Eva ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b IRTA   (Spain)

^c UNIVERSITY OF JAÉN   (Spain)

Author keywords

Enterocin AS 48; High hydrostatic pressure; Listeria monocytogenes; Salmonella enterica; Sausages; Staphylococcus aureus

Indexed keywords

BACTERIOCIN; ENTEROCIN AS 48, ENTEROCOCCUS FAECALIS; ENTEROCIN AS-48, ENTEROCOCCUS FAECALIS; FOOD PRESERVATIVE;

ARTICLE; BACTERIUM; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; HYDROSTATIC PRESSURE; MEAT; METHODOLOGY; MICROBIOLOGY;

BACTERIA; BACTERIOCINS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROSTATIC PRESSURE; MEAT PRODUCTS;

LISTERIA; LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS;

EID: 76649094900     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.10.017     Document Type: Article

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