Controlling Listeria monocytogenes in Cold Smoked Salmon with the Antimicrobial Peptide Salmine

Journal of Food Science

Volumn 80, Issue 6, 2015, Pages M1314-M1318

  Cheng, Christopher ^a   Arritt, Fletcher ^a   Stevenson, Clinton ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Antimicrobial; Listeria monocytogenes; Salmon; Smoked

Indexed keywords

LISTERIA; LISTERIA MONOCYTOGENES;

ANTIINFECTIVE AGENT; BRINE; INORGANIC SALT; PEPTIDE; SALMINE; SMOKE;

ANIMAL; BACTERIAL COUNT; DRUG EFFECTS; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; HUMAN; LISTERIA MONOCYTOGENES; MICROBIOLOGY; PROCEDURES; SALMONINE; SEA FOOD; SMOKE;

ANIMALS; ANTI-INFECTIVE AGENTS; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LISTERIA MONOCYTOGENES; PEPTIDES; SALMINE; SALMON; SALTS; SEAFOOD; SMOKE;

EID: 84930928482     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12886     Document Type: Article

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