Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham

Food Research International

Volumn 75, Issue , 2015, Pages 194-199

  Bover Cid, S ^a   Belletti, N ^a   Aymerich, T ^a   Garriga, M ^a  

^a IRTA   (Spain)

Author keywords

Food safety; High pressure processing; Inactivation; Piezoprotection; Ready to eat meat products

Indexed keywords

CURING; DISEASES; DRYING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; HIGH PRESSURE EFFECTS; LISTERIA; MEATS; POLYNOMIALS;

HIGH PRESSURE PROCESSING; INACTIVATION; MULTIVARIATE LINEAR REGRESSIONS; PATHOGENIC MICROORGANISMS; PIEZOPROTECTION; PRESERVATION TECHNOLOGIES; READY-TO-EAT MEAT PRODUCTS; RESPONSE SURFACE METHODOLOGY;

SPOILAGE;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES;

EID: 84930943937     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.05.052     Document Type: Article

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