Heat shock and cold shock treatments affect the survival of listeria monocytogenes and salmonella typhimurium exposed to disinfectants

Journal of Food Protection

Volumn 75, Issue 4, 2012, Pages 695-700

  Lin, Meng Hsuan ^a   Chiang, Ming Lun ^b   Pan, Chorng Liang ^c   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b KAINAN UNIVERSITY   (Taiwan)

^c NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

DISINFECTANT AGENT;

ARTICLE; BACTERIAL COUNT; COLD; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; HEAT; HUMAN; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; PHYSIOLOGY; PRODUCT SAFETY; SALMONELLA TYPHIMURIUM;

COLD TEMPERATURE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTANTS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; SALMONELLA TYPHIMURIUM;

LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 84859305254     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-419     Document Type: Article

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