Thermal inactivation kinetics of Listeria monocytogenes in milk under isothermal and dynamic conditions

Author:

Wang Xiang,Zheng Jiaming,Luo Linyin,Hong Yi,Li Xiaofeng,Zhu Yuqi,Wu Yufan,Bai Li

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

1. Australia New Zealand Food Authority. (2012). Australia New Zealand Food Standards Code, Standard 1.6.1—Microbiological Limits for Food. Available at: http://www.comlaw.gov.au/Details/F2012C00862, accessed December 20, 2023.

2. Heat-resistance prediction of Listeria innocua grown at different temperatures;Alvarez-Ordonez;Journal of Food Safety,2009

3. Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance;Alvarez-Ordonez;International Journal of Food Microbiology,2008

4. Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384;Alvarez-Ordonez;Food Microbiology,2009

5. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments;Balasubramaniam;Innovative Food Science & Emerging Technologies,2004

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