Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature.
Listeria monocytogenes
Modeling
Non-thermal inactivation
Post-lethality treatment
RTE meat products
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Jul 2020
Jul 2020
Historique:
received:
16
10
2019
revised:
19
03
2020
accepted:
20
03
2020
pubmed:
2
4
2020
medline:
12
11
2020
entrez:
2
4
2020
Statut:
ppublish
Résumé
Dry-cured ham is a shelf-stable product that can be contaminated with Listeria monocytogenes due to post-processing operations, compromising the compliance of zero tolerance policies (e.g. US Listeria rule). The present study quantifies the behavior of L. monocytogenes in sliced Spanish dry-cured ham of different water activity (a
Identifiants
pubmed: 32229407
pii: S0309-1740(19)30970-2
doi: 10.1016/j.meatsci.2020.108131
pii:
doi:
Substances chimiques
Water
059QF0KO0R
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108131Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest None. The following are the supplementary data related to this article. Supplementary data to this article can be found online at https://doi.org/10.1016/j.meatsci.2020.108131.