Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

Food Microbiology

Volumn 27, Issue 6, 2010, Pages 777-782

  Cabeza, M C ^a   Cambero, M I ^a   Nunez M ^b   Medina, M ^b   de la Hoz, L ^a   Ordonez J A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INIA   (Spain)

Author keywords

Cooked ham; E beam; L. monocytogenes; Refrigeration; RTE; S. aureus; Temperature abuse

Indexed keywords

ANIMAL; ARTICLE; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; RADIATION EXPOSURE; SAFETY; STAPHYLOCOCCUS AUREUS; SWINE; TEMPERATURE; TIME; VACUUM; ANALYSIS; PROCEDURES; PRODUCT SAFETY; RADIATION RESPONSE;

ANIMALS; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; HUMANS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; STAPHYLOCOCCUS AUREUS; SWINE; TEMPERATURE; TIME FACTORS; VACUUM;

LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS;

EID: 77954085085     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.03.018     Document Type: Article

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