Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C.

@article{Geornaras2006PostPC,
  title={Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C.},
  author={Ifigenia Geornaras and Panagiotis N. Skandamis and Keith E. Belk and John A. Scanga and Patricia Kendall and Gary C. Smith and John N. Sofos},
  journal={Journal of food protection},
  year={2006},
  volume={69 1},
  pages={53-61}
}
The antilisterial effect of postprocess antimicrobial treatments on commercially manufactured frankfurters formulated with and without a 1.5% potassium lactate-0.05% sodium diacetate combination was evaluated. Frankfurters were inoculated (ca. 3 to 4 log CFU/cm2) with 10-strain composite Listeria monocytogenes cultures originating from different sources. The inocula evaluated were cells grown planktonically in tryptic soy broth plus 0.6% yeast extract (30 degrees C, 24 h) or in a smoked sausage… CONTINUE READING

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