Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 4, 2004, Pages 451-457

  Garriga, Margarita ^a   Grebol N ^a   Aymerich, M T ^a   Monfort, J M ^a   Hugas, M ^b  

^a IRTA   (Spain)

^b EUROPEAN FOOD SAFETY AUTHORITY   (Italy)

Author keywords

High pressure processing; Meat products; Microbial inactivation; Shelf life

Indexed keywords

COLD STORAGE; FLAVORS; FOOD STORAGE; GROWTH KINETICS; HIGH PRESSURE EFFECTS; MEATS; MICROBIOLOGY; MICROORGANISMS; PH EFFECTS; PRESSURIZATION; YEAST;

HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENT; LISTERIA MONOCYTOGENES; MICROBIAL INACTIVATION; PATHOGENIC MICROORGANISMS; SALMONELLA; SHELF LIFE; SPOILAGE;

FOOD PROCESSING;

ARTICLE; COMMERCIAL PHENOMENA; CONTROLLED STUDY; COOKING; ENTEROBACTERIACEAE; FLAVOR; FOOD CONTAMINATION; FOOD FREEZING; FOOD MICROBIOTECHNOLOGY; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; FOOD SPOILAGE; FOOD STORAGE; FUNGUS GROWTH; HEALTH HAZARD; HIGH TEMPERATURE PROCEDURES; LACTIC ACID BACTERIUM; LISTERIA MONOCYTOGENES; MEAT; MICROBIAL CONTAMINATION; MICROBIAL GROWTH; NONHUMAN; PH MEASUREMENT; PROCESS CONTROL; RISK ASSESSMENT; SALMONELLA; VALIDATION PROCESS;

ENTEROBACTERIACEAE; LISTERIA; LISTERIA MONOCYTOGENES; SALMONELLA;

EID: 7744242720     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.07.001     Document Type: Article

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