Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in salmon roe

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• 作者：Changcheng Li^a ; Lihan Huang^b ; ^{lihan.huang@ars.usda.gov} ; Cheng-An Hwang^b
• 关键词：Listeria monocytogenes ; Thermal inactivation ; Salmon roe ; Salt effect
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：406-410
• 全文大小：314 K
• 卷排序：73

文摘

Listeria monocytogenes is a life-threatening foodborne pathogen. Salmon roe may be contaminated with L. monocytogenes. Thermal processing can be used to effectively inactivate L. monocytogenes. The survival of L. monocytogenes is affected by both temperature and salt. Mathematical models were developed to predict the temperature and salt on survival of L. monocytogenes.