Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products-Reference-Cited by-同舟云学术

Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products

Published:2010-08 Issue:8 Volume:21 Page:1121-1126
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Lorentzen Grete,Ytterstad Elinor,Olsen Ragnar L.,Skjerdal Taran

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

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3. Technical guidance document on shelf-life studies for Listeria monocytogenes in ready-to-eat foods. Agence Française de Securité Sanitaire des Aliments (AFFSA);Beufort,2008

4. Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort;Bolton;Journal of Applied Microbiology,2000

5. Quantification of the effects of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579;den Besten;Applied and Environmental Microbiology,2006

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