Development and validation of a predictive model for foodborne pathogens in ready-to-eat pork as a function of temperature and a mixture of potassium lactate and sodium diacetate

Journal of Food Protection

Volumn 73, Issue 9, 2010, Pages 1626-1632

  Min, K J ^a   Yoon, K S ^a  

^a Kyung Hee University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

ACETIC ACID DERIVATIVE; FOOD PRESERVATIVE; POTASSIUM; SODIUM DIACETATE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; KINETICS; MEAT; METHODOLOGY; MICROBIOLOGY; SAFETY; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; SWINE; TEMPERATURE; VALIDATION STUDY;

ACETATES; ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; KINETICS; MEAT PRODUCTS; MODELS, BIOLOGICAL; POTASSIUM; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; SWINE; TEMPERATURE;

EID: 78049449445     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.9.1626     Document Type: Article

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