Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols

International Journal of Food Microbiology

Volumn 164, Issue 1, 2013, Pages 54-59

  Juneja, Vijay K ^a   Altuntaş, Evrim Güneş ^b   Ayhan, Kamuran ^b   Hwang, Cheng An ^a   Sheen, Shiowshuh ^a   Friedman, Mendel ^c  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b ANKARA UNIVERSITY   (Turkey)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Apple polyphenols; Ground beef; Heat resistance; Listeria monocytogenes; Microbial food safety; Sodium chloride

Indexed keywords

POLYPHENOL DERIVATIVE; SODIUM CHLORIDE;

ARTICLE; BEEF; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FACTORIAL DESIGN; HEAT TOLERANCE; HEATING; LISTERIA MONOCYTOGENES; MATHEMATICAL MODEL; NONHUMAN; PREDICTION; REDUCTION; SURVIVAL RATE; TEMPERATURE;

LISTERIA MONOCYTOGENES; MALUS X DOMESTICA;

EID: 84876320413     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.03.008     Document Type: Article

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