| dc.contributor.author |
Geornaras, I |
en |
| dc.contributor.author |
Skandamis, P |
en |
| dc.contributor.author |
Belk, K |
en |
| dc.contributor.author |
Scanga, J |
en |
| dc.contributor.author |
Kendall, P |
en |
| dc.contributor.author |
Smith, G |
en |
| dc.contributor.author |
Sofos, J |
en |
| dc.date.accessioned |
2014-06-06T06:46:55Z |
|
| dc.date.available |
2014-06-06T06:46:55Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.fm.2006.01.008 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3295 |
|
| dc.subject |
Acetic Acid |
en |
| dc.subject |
listeria monocytogenes |
en |
| dc.subject |
Meat Products |
en |
| dc.subject |
Potassium |
en |
| dc.subject |
Specific Growth Rate |
en |
| dc.subject |
Lactic Acid |
en |
| dc.subject |
Stainless Steel |
en |
| dc.title |
Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate–sodium diacetate |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.fm.2006.01.008 |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
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 contaminated (approximately 3–4 logcfu/cm2) with 10-strain composite Listeria monocytogenes inocula prepared under various conditions. Inoculated samples were left untreated, or were immersed (2min, 25±2°C) in solutions of acetic acid (2.5%), lactic acid (2.5%), potassium |
en |
| heal.journalName |
Food Microbiology |
en |
| dc.identifier.doi |
10.1016/j.fm.2006.01.008 |
en |