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Listeria monocytogenes growth kinetics in refrigerated ready-to-eat dips and dip components
Refrigerated ready-to-eat (RTE) dips often have pH and water activity combinations conducive to the proliferation of foodborne pathogens, including Listeria monocytogenes. This study conducted product assessments of five refrigerated RTE dips: baba ghanoush, guacamole, hummus, pesto, and tahini, alo...
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| Publicado en: | PLoS One |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Public Library of Science
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7326230/ https://ncbi.nlm.nih.gov/pubmed/32603372 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0235472 |
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