Effect of prior heat shock on heat resistance of Listeria monocytogenes in meat.

The effect of prior heat shock on the thermal resistance of Listeria monocytogenes in meat was investigated. A sausage mix inoculated with approximately 10(7) L. monocytogenes per g was initially subjected to a heat shock temperature of 48 degrees C before being heated at a final test temperature of...

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Εκδόθηκε σε:	Appl Environ Microbiol
Κύριοι συγγραφείς:	Farber, J M, Brown, B E
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	American Society for Microbiology (ASM) 1990
Θέματα:	Research Article
Διαθέσιμο Online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC184475/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/2116757/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.56.6.1584-1587.1990
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