Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products

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• 作者：Arí ; cia Possas^a ; ^{ariciamp@gmail.com} ; Guiomar D. Posada-Izquierdo^a ; Fernando Pé ; rez-Rodrí ; guez^a ; Antonio Valero^a ; Rosa M. Garcí ; a-Gimeno^a ; Marta C.T. Duarte^b ; ^c
• 关键词：Processed poultry meat ; Natural antimicrobial ; Cross-contamination ; Modelling ; Shelf life
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：2 January 2017
• 年：2017
• 卷：240
• 期：Complete
• 页码：40-46
• 全文大小：540 K
• 卷排序：240

文摘

TEO can be used as antimicrobial on RTE turkey products. Baranyi and Weibull models were able to explain adequately Salmonella behaviour on RTE turkey products. Differences in salt concentration influence S. Enteritidis behaviour on RTE turkey products. S. Enteritidis inactivation was more intense in presence of TEO added to RTE turkey products with higher salt concentration.