Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing

Food Microbiology

Volumn 28, Issue 4, 2011, Pages 804-809

  Bover Cid, S ^a   Belletti, N ^b,c   Garriga, M ^a   Aymerich, T ^a  

^a IRTA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c CENTA   (Spain)

Author keywords

Dry cured ham; High hydrostatic pressure; Listeria monocytogenes; Ready to eat meat products; Response surface methodology

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; COMPARATIVE STUDY; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; STATISTICAL MODEL; SWINE; VALIDATION STUDY;

ANIMALS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROSTATIC PRESSURE; LINEAR MODELS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; MODELS, BIOLOGICAL; SWINE;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES;

EID: 79954623723     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.05.005     Document Type: Article

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