The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes in Broth, Cooked Ham and White Sauce-Reference-Cited by-同舟云学术

The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes in Broth, Cooked Ham and White Sauce

Published:2013-01-25 Issue:1 Volume:33 Page:59-70
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Samapundo Simbarashe¹,Anthierens Tom¹,Ampofo-Asiama Jerry¹,Xhaferi Ramize¹,Van Bree Ilse¹,Szczepaniak Slawomir²,Goemaere Olivier²,Steen Liselot²,Dhooge Marieke³,Paelinck Hubert²,Devlieghere F.¹

Affiliation:

1. Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium

2. Laboratory of Food Chemistry and Meat Technology; Technologiecampus; Katholieke Hogeschool Sint-Lieven; Ghent Belgium

3. Laboratory of Food Technology and Engineering; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Ghent Belgium

Funder

Flanders' FOOD

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12023/fullpdf

Reference35 articles.

1. A dynamic approach to predicting bacterial growth in food;Baranyi;Int. J. Food Microbiol.,1994

2. Use of a d-optimal design with constraints to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae;Bautista-Gallego;J. Ind. Microbiol. Biotechnol.,2008

3. Microbial stability as affected by water activity;Beuchat;Cereal Food World,1981