Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis)

International Journal of Food Microbiology

Volumn 157, Issue 1, 2012, Pages 16-27

  Mejlholm, Ole ^a   Devitt, Tina D ^a   Dalgaard, Paw ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Chill marination; Decontamination; Inactivation; Listeria monocytogenes; Organic acids; Predictive models

Indexed keywords

ACETIC ACID; BENZOIC ACID; CITRIC ACID; LACTIC ACID; SORBIC ACID;

ARTICLE; BACTERIAL GROWTH; BRINE MARINATION; FOOD PROCESSING; FOOD STORAGE; LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; NONHUMAN; PANDALUS BOREALIS; PH; SALMONELLA; STAPHYLOCOCCUS AUREUS; TEMPERATURE; VIBRIO PARAHAEMOLYTICUS;

ANIMALS; BACTERIA; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; LISTERIA MONOCYTOGENES; MODELS, THEORETICAL; PANDALIDAE; SALTS; SHELLFISH; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; PANDALUS BOREALIS; SALMONELLA; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

EID: 84861738682     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.04.006     Document Type: Article

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