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The effect of aerobic, modified atmosphere packaging (MAP; 40% CO2/30% O2/30% N2) and vacuum packaging (VP) on the growth/survival of Listeria monocytogenes on sterile and naturally contaminated beef(More)
Homemade eggplant salad, a traditional Greek appetizer, was inoculated with Escherichia coli O157:H7 NCTC 12900 supplemented with different concentrations of oregano essential oil (0.0, 0.7, 1. 4,(More)
The changes in microbial flora and sensory characteristics of fresh ground meat (beef and pork) with pH values ranging from 5.34 to 6.13 were monitored at different isothermal storage temperatures (0(More)
During food processing, microorganisms are commonly exposed to multiple sublethal or lethal stresses (commonly a(w), pH) sequentially or simultaneously. The objectives of the present study were: (i)(More)
This study evaluated post-processing chemical solutions for their antilisterial effects on commercial smoked sausage formulated with or without 1.5% potassium lactate plus 0.05% sodium diacetate, and(More)