The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham

Meat Science

Volumn 90, Issue 2, 2012, Pages 472-477

  Stollewerk, Katharina ^a   Jofré, Anna ^a   Comaposada, Josep ^a   Arnau, Jacint ^a   Garriga, Margarita ^a  

^a IRTA   (Spain)

Author keywords

Food borne pathogens; High hydrostatic pressure; KCl; Potassium lactate; Smoked dry cured ham; Sodium reduction

Indexed keywords

CARDIO-VASCULAR DISEASE; DRY-CURED HAM; FOOD-BORNE PATHOGENS; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; KCL; LISTERIA MONOCYTOGENES; MONOCYTOGENES; REFRIGERATED STORAGES;

CURING; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; LISTERIA; MEATS; PATHOGENS; SALMONELLA; SODIUM CHLORIDE;

DRYING;

LISTERIA MONOCYTOGENES; SALMONELLA;

FOOD PRESERVATIVE; LACTIC ACID; POTASSIUM CHLORIDE;

ANIMAL; ARTICLE; BACTERIAL COUNT; DESICCATION; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD POISONING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; PRESSURE; PRODUCT SAFETY; SALMONELLA; SALT INTAKE; SWINE;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DESICCATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOODBORNE DISEASES; LACTIC ACID; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; POTASSIUM CHLORIDE; PRESSURE; SALMONELLA; SODIUM CHLORIDE, DIETARY; SWINE;

EID: 80555149332     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.09.009     Document Type: Article

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