Modeling the effects of temperature and pH on Listeria monocytogenes growth in Mexican-style pork chorizo-Reference-Cited by-同舟云学术

Modeling the effects of temperature and pH on Listeria monocytogenes growth in Mexican-style pork chorizo

Published:2023-12 Issue:2 Volume:3 Page:100336
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Gutiérrez-Chocoza Mario A.,López-Romero Julio C.,García-Galaz Alfonso,González-Ríos Humberto,Peña-Ramos Aida,Juneja Vijay K.,Pérez-Báez Anna J.,Valenzuela-Melendres Martín^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Pathogens of interest to the pork industry: a review of research on interventions to assure food safety;Baer;Comprehensive Reviews in Food Science and Food Safety,2013

2. Differentiation of the effects of pH and lactic or acetic acid concentration on the kinetics of Listeria monocytogenes inactivation;Buchanan;Journal of Food Protection,1993

3. COMECARNE. (2019). Compendio estadístico del Consejo Mexicano de la Carne. Retrieved December 2021 https://comecarne.org/compendio-estadistico-2019/.

4. Relationship between water activity, salts of lactic acid, and growth of Listeria monocytogenes in a meat model system;Chen;Journal of Food Protection,1992

5. Behavior of Listeria monocytogenes in the presence of sodium propionate together with food acids;El-Shenawy;Journal of Food Protection,1992

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