The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.

Autor:in

Stollewerk, Katharina; Jofré, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita;

Schlagwörter

Animals; Colony Count, Microbial; Consumer Product Safety; Desiccation; Food Contamination/prevention & control*; Food Microbiology; Food Packaging/methods*; Food Preservation/methods*; Food Preservatives/pharmacology; Foodborne Diseases/microbiology; Foodborne Diseases/prevention & control; Lactic Acid/pharmacology; Listeria monocytogenes/drug effects; Listeria monocytogenes/growth & development*; Meat Products/microbiology*; Potassium Chloride/pharmacology; Pressure; Salmonella/drug effects; Salmonella/growth & development*; Sodium Chloride, Dietary/analysis; Swine;

ISSN/eISSN

0309-1740 -

WoS ID

WOS:000297781500031