Influence of prior growth conditions, pressure treatment parameters, and recovery conditions on the inactivation and recovery of Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium in turkey meat

International Journal of Food Microbiology

Volumn 153, Issue 1-2, 2012, Pages 203-211

  Juck, Greg ^a   Neetoo, Hudaa ^a   Beswick, Ethan ^a   Chen, Haiqiang ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

Escherichia coli O157:H7; High pressure processing; Listeria monocytogenes; Salmonella Typhimurium; Turkey meat

Indexed keywords

ARTICLE; ATMOSPHERE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM CULTURE; ESCHERICHIA COLI; FOOD SAFETY; GAS; INCUBATION TEMPERATURE; LISTERIA MONOCYTOGENES; LOW TEMPERATURE; MEAT; NONHUMAN; PRESSURE; SALMONELLA TYPHIMURIUM; TURKEY (BIRD);

COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; MEAT; PRESSURE; SALMONELLA TYPHIMURIUM; TEMPERATURE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM;

EID: 84855444597     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.11.016     Document Type: Article

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