Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

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Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

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作者：Nicolas A. Lavieri^a ; Joseph G. Sebranek^a ; ^b ; ^{sebranek@iastate.edu" class="auth_mail} ; Byron F. Brehm-Stecher^b ; Joseph C. Cordray^a ; James S. Dickson^a ; Ashley M. Horsch^a ; Stephanie Jung^b ; Elaine M. Larson^a ; David K. Manu^b ; Aubrey F. Mendonca^b
关键词：Listeria monocytogenes ; Alternatively cured frankfurters ; Post-lethality intervention ; Nitrite ; Antimicrobial ingredient
刊名：Meat Science
出版年：August 2014
年：2014
卷：97
期：4
页码：568-574
全文大小：362 K

文摘

ass="label">•: Antimicrobials and high hydrostatic pressure reduced L. monocytogenes populations.
ass="label">•: Cranberry powder alone did not prevent Listeria monocytogenes growth.
ass="label">•: Vinegar and vinegar/lemon juice concentrate slowed L. monocytogenes growth