Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 305-315

  Hereu, A ^a   Dalgaard, P ^b   Garriga, M ^a   Aymerich, T ^a   Bover Cid, S ^a  

^a IRTA   (Spain)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Cooked ham; High hydrostatic pressure; Inactivation kinetics; Listeria monocytogenes; Mathematical modeling; Mortadella

Indexed keywords

COOKED HAM; HIGH HYDROSTATIC PRESSURE; INACTIVATION KINETICS; LISTERIA MONOCYTOGENES; MORTADELLA;

FOOD SAFETY; HYDROSTATIC PRESSURE; KINETICS; MEATS; OPTIMIZATION; PATHOGENS; REAL TIME CONTROL;

MATHEMATICAL MODELS;

LISTERIA MONOCYTOGENES;

EID: 84870505143     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.07.005     Document Type: Article

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