Survival and death of Listeria monocytogenes on cooked bacon at three storage temperatures

Food Microbiology

Volumn 27, Issue 5, 2010, Pages 667-671

  Taormina, P J ^a   Dorsa, W J ^a  

^a John Morrell and Co   (United States)

Author keywords

Cooked bacon; Detection; Listeria monocytogenes; Low moisture foods; Ready to eat meats; Survival

Indexed keywords

ANIMAL; ARTICLE; EVALUATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; SWINE; TEMPERATURE;

ANIMALS; FOOD HANDLING; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MICROBIAL VIABILITY; SWINE; TEMPERATURE;

EQUUS ASINUS; LISTERIA MONOCYTOGENES;

EID: 77954818671     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.02.006     Document Type: Article

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