Growth of Staphylococcus aureus in cooked ready-to-eat ground fish as affected by inoculum size and potassium sorbate as food preservative

LWT

Volumn 71, Issue , 2016, Pages 400-408

  Tango, Charles Nkufi ^a,b   Khan, Imran ^a   Park, Youn Seo ^a   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

^b UNIVERSITY OF KINSHASA   (Congo)

Author keywords

Cooked ground fish; Inoculum size; Potassium sorbate; Relative lag time; Staphylococcus aureus

Indexed keywords

BACTERIA; FISH; FOOD PRESERVATIVES; FOOD STORAGE; POTASSIUM; STAPHYLOCOCCUS AUREUS; THERMAL LOGGING;

ACCEPTABLE PERFORMANCE; DEVELOPED MODEL; GROWTH BEHAVIOR; INOCULUM SIZE; LAG-TIME; RELATIVE ERRORS; STORAGE TEMPERATURES; TREATMENT LEVEL;

POTASSIUM SORBATE;

EID: 84964330910     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.048     Document Type: Article

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