Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of Pathogens

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Shin, Joongmin ^a   Harte, Bruce ^b   Ryser, Elliot ^b   Selke, Susan ^b  

^a LOUISIANA STATE UNIVERSITY   (United States)

^b Michigan State University   (United States)

Author keywords

Allyl isothiocyanate; Antimicrobial packaging; Fresh chicken; Listeria monocytogenes; Salmonella typhimurium DT104

Indexed keywords

ALLYL ISOTHIOCYANATE; CARBON DIOXIDE; ISOTHIOCYANIC ACID DERIVATIVE; NITROGEN;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; FOOD CONTROL; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PH; PIGMENTATION; SALMONELLA TYPHIMURIUM;

ANIMALS; CARBON DIOXIDE; CHICKENS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PACKAGING; HYDROGEN-ION CONCENTRATION; ISOTHIOCYANATES; LISTERIA MONOCYTOGENES; MEAT; MICROBIAL SENSITIVITY TESTS; NITROGEN; PIGMENTATION; SALMONELLA TYPHIMURIUM;

BACTERIA (MICROORGANISMS); COLUMBA; INSECTIVORA; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 77953882573     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01465.x     Document Type: Article

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