Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C-Reference-Cited by-同舟云学术

Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C

Published:1997-08 Issue:1 Volume:38 Page:71-76
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Blom Hans,Nerbrink Eva,Dainty Richard,Hagtvedt Therese,Borch Elisabeth,Nissen Hilde,Nesbakken Truls

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference16 articles.

1. Behaviour of Listeria monocytogenes at 7, 13, 21 and 35°C in tryptose broth acidified with acetic, citric or lactic acid;Ahamad;J. Food Prot.,1989

2. Behavior of Listeria monocytogenes in the presence of sodium propionate together with food acids;El-Shenawy;J. Food Prot.,1992

3. Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry-fermented sausage production;Foegeding;Appl. Environ. Microbiol.,1992

4. Effect of sodium acetate or sodium propionate with EDTA and ascorbic acid on the inactivation of Listeria monocytogenes;Golden;J. Food Safety,1995

5. Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products;Houtsma;Int. J. Food Microbiol.,1993

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