High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes

International Journal of Food Microbiology

Volumn 154, Issue 3, 2012, Pages 107-112

  Hereu, Anna ^a   Bover Cid, Sara ^a   Garriga, Margarita ^a   Aymerich, Teresa ^a  

^a IRTA   (Spain)

Author keywords

Active packaging; High pressure processing; Listeria monocytogenes; Nisin; Ready to eat dry cured ham

Indexed keywords

ALCOHOL; NISIN; WATER;

ARTICLE; BACTERIAL SURVIVAL; FAT CONTENT; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; MEAT; NONHUMAN;

ANIMALS; ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DESICCATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD SAFETY; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; NISIN; SWINE;

LISTERIA MONOCYTOGENES;

EID: 84857063232     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.02.027     Document Type: Article

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