Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast

Food Research International

Volumn 100, Issue , 2017, Pages 894-898

  Karyotis, Dimitrios ^a   Skandamis, Panagiotis N ^a   Juneja, Vijay K ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Chicken; Listeria monocytogenes; Salmonella; Sous vide; Thermal lethality

Indexed keywords

ACCIDENT PREVENTION; ALGAE; ANIMALS; DISEASES; HEAT RESISTANCE; LISTERIA; PATHOGENS; POLYSACCHARIDES; SALMONELLA;

CHICKEN; CIRCULATING WATERS; FINAL TEMPERATURES; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL SAFETY; SOUS-VIDE; THERMAL INACTIVATION; THERMAL LETHALITY;

FOOD SAFETY;

ANIMAL; CHICKEN; COOKING; FOOD CONTROL; LISTERIA MONOCYTOGENES; MEAT; MICROBIAL VIABILITY; MICROBIOLOGY; PROCEDURES; RADIATION RESPONSE; SALMONELLA;

ANIMALS; CHICKENS; COOKING; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; MEAT; MICROBIAL VIABILITY; SALMONELLA;

EID: 85027411803     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.07.078     Document Type: Article

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