New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage.
Deli meat products
Food safety
High pressure processing
Post-lethality treatments
Safe shelf-life
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
02 Feb 2019
02 Feb 2019
Historique:
received:
24
03
2018
revised:
07
08
2018
accepted:
05
10
2018
pubmed:
20
10
2018
medline:
2
3
2019
entrez:
20
10
2018
Statut:
ppublish
Résumé
The aim of the present study was to understand growth and survival responses of Listeria monocytogenes during the storage of high pressure processed (HPP) cooked ham formulated with organic acids to inhibit growth of the pathogen. Cooked ham batches were manufactured without organic acids (control), with potassium lactate (2.8% or 4%) or with potassium lactate and sodium diacetate (2.0% + 0.11% or 2.0% + 0.45%). Products were aseptically sliced and inoculated with 10
Identifiants
pubmed: 30340113
pii: S0168-1605(18)30772-4
doi: 10.1016/j.ijfoodmicro.2018.10.008
pii:
doi:
Substances chimiques
Acetates
0
Anti-Bacterial Agents
0
Lactates
0
sodium diacetate
26WJH3CS0B
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
150-158Informations de copyright
Copyright © 2018 Elsevier B.V. All rights reserved.