Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality

Food Microbiology

Volumn 30, Issue 1, 2012, Pages 233-238

  Rød, Sara Katrine ^a   Hansen, Flemming ^b   Leipold, Frank ^c   Knøchel, Susanne ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH TECHNOLOGICAL INSTITUTE   (Denmark)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Decontamination; Food; Listeria; Ozone; Plasma

Indexed keywords

CARBON DIOXIDE; OXYGEN; OZONE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; BACTERIAL COUNT; COLD; COLOR; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; PRESSURE; PRODUCT SAFETY;

CARBON DIOXIDE; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; COLOR; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; OXYGEN; OZONE; PRESSURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

LISTERIA; LISTERIA INNOCUA;

EID: 84856025626     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.12.018     Document Type: Article

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