Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and 100 degrees C.
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Suppression of Listeria monocytogenes by the Native Micro-Flora in Teewurst SausageExposure to salt and organic acids increases the ability of Listeria monocytogenes to invade Caco-2 cells but decreases its ability to survive gastric stressAchieving continuous improvement in reductions in foodborne listeriosis--a risk-based approach.Surface pasteurization of vacuum-sealed precooked ready-to-eat meat products.Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips.Physiology and genetics of Listeria monocytogenes survival and growth at cold temperatures.Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review.Effect of potassium lactate and a potassium lactate-sodium diacetate blend on Listeria monocytogenes growth in modified atmosphere packaged sliced ham.Evaluating the growth of Listeria monocytogenes in refrigerated ready-to-eat frankfurters: influence of strain, temperature, packaging, lactate and diacetate, and background microflora.Evaluation of nisin-coated cellulose casings for the control of Listeria monocytogenes inoculated onto the surface of commercially prepared frankfurters.Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C.Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast.Hot water postprocess pasteurization of cook-in-bag turkey breast treated with and without potassium lactate and sodium diacetate and acidified sodium chlorite for control of Listeria monocytogenes.Modeling the effect of storage atmosphere on growth-no growth interface of Listeria monocytogenes as a function of temperature, sodium lactate, sodium diacetate, and NaCl.Evaluation of novel micronized encapsulated essential oil-containing phosphate and lactate blends for growth inhibition of Listeria monocytogenes and Salmonella on poultry bologna, pork ham, and roast beef ready-to-eat deli loaves.Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky.Radiation sensitivity and postirradiation growth of foodborne pathogens on a ready-to-eat frankfurter on a roll product in the presence of modified atmosphere and antimicrobials.
P2860
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P2860
Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and 100 degrees C.
description
2002 nî lūn-bûn
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2002年の論文
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2002年学术文章
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2002年学术文章
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2002年学术文章
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2002年学术文章
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name
Viability of a five-strain mix ...... torage at 4 and 100 degrees C.
@en
Viability of a five-strain mix ...... torage at 4 and 100 degrees C.
@nl
type
label
Viability of a five-strain mix ...... torage at 4 and 100 degrees C.
@en
Viability of a five-strain mix ...... torage at 4 and 100 degrees C.
@nl
prefLabel
Viability of a five-strain mix ...... torage at 4 and 100 degrees C.
@en
Viability of a five-strain mix ...... torage at 4 and 100 degrees C.
@nl
P2093
P2860
P1476
Viability of a five-strain mix ...... torage at 4 and 100 degrees C.
@en
P2093
Andrea Piva
Anna C S Porto
Bernadette D G M Franco
Ernani S Sant'anna
Jeffrey E Call
John B Luchansky
P2860
P304
P356
10.4315/0362-028X-65.2.308
P577
2002-02-01T00:00:00Z