| dc.contributor.author |
Kanellou, G |
en |
| dc.contributor.author |
Paramithiotis, S |
en |
| dc.contributor.author |
Mataragas, M |
en |
| dc.contributor.author |
Drosinos, EH |
en |
| dc.date.accessioned |
2014-06-06T06:52:32Z |
|
| dc.date.available |
2014-06-06T06:52:32Z |
|
| dc.date.issued |
2013 |
en |
| dc.identifier.issn |
14382377 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1007/s00217-012-1881-x |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6062 |
|
| dc.subject |
Listeriamonocytogenes |
en |
| dc.subject |
Pickles in brine |
en |
| dc.subject |
Salmonella Typhimurium |
en |
| dc.subject.other |
Brand names |
en |
| dc.subject.other |
Field studies |
en |
| dc.subject.other |
Listeriamonocytogenes |
en |
| dc.subject.other |
Microbial populations |
en |
| dc.subject.other |
Microbiological quality |
en |
| dc.subject.other |
Salmonella typhimurium |
en |
| dc.subject.other |
Serovar |
en |
| dc.subject.other |
Salmonella |
en |
| dc.subject.other |
Pathogens |
en |
| dc.subject.other |
Listeria monocytogenes |
en |
| dc.subject.other |
Salmonella typhimurium |
en |
| dc.title |
Field study on the microbiological quality of pickles in brine and survival of Salmonella Typhimurium and Listeria monocytogenes during storage at 4 °C |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1007/s00217-012-1881-x |
en |
| heal.publicationDate |
2013 |
en |
| heal.abstract |
The aim of this study was to assess the microbiological quality and the ability of Listeria monocytogenes and Salmonellaenterica serovar Typhimurium strains to survive during storage at 4 °C of all available brand names of brined pickles and some in-bulk ones, in the district of Athens. None of the samples could be characterized as heavily contaminated. The microbial populations detected could be due to inadequacy of packaging, regarding the ones available in-bulk and improper thermal treatment in the case of the canned ones. Moreover, the ability of both pathogens to survive for 5 days at 4 °C, in some products, has been exhibited. © 2012 Springer-Verlag Berlin Heidelberg. |
en |
| heal.journalName |
European Food Research and Technology |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
236 |
en |
| dc.identifier.doi |
10.1007/s00217-012-1881-x |
en |
| dc.identifier.spage |
391 |
en |
| dc.identifier.epage |
397 |
en |