Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound-Reference-Cited by-同舟云学术

Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound

Published:2021-08-05 Issue: Volume: Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Aykın‐Dinçer Elif¹^ORCID,Ergin Firuze¹^ORCID,Küçükçetin Ahmet¹^ORCID

Affiliation:

1. Department of Food Engineering, Engineering Faculty Akdeniz University Antalya Turkey

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12923

Reference66 articles.

1. Efficiency of phage cocktail to reduce Salmonella Typhimurium on chicken meat during low temperature storage

2. Ultrasound applications in poultry meat processing: A systematic review

3. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C

4. Cellular injuries upon exposure of Escherichia coli and Lactobacillus rhamnosus to high-intensity ultrasound

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