High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham

Author:

Marcos Begonya,Aymerich Teresa,Monfort Josep M.,Garriga Margarita

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference33 articles.

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3. Bakalis, S., Giannakourou, M.C., Taoukis, P., 2003. Effect of domestic storage and cooking conditions on the risk distribution in ready to cook meat products. In: International Congress on Engineering and Food, ICEF-9 Montlpellier, IAEF.

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5. Enterocin B, a new bacteriocin from Enterococcus faecium T136 which can act synergistically with enterocin A;Casaus;Microbiology,1997

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