Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system.

Xi, Y; Sullivan, G A; Jackson, A L; Zhou, G H; Sebranek, J G

Xi, Y; Sullivan, G A; Jackson, A L; Zhou, G H; Sebranek, J G.

Affiliation

Xi Y; National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.

Meat Sci ; 88(3): 503-11, 2011 Jul.

Article in En | MEDLINE | ID: mdl-21354716

Subject(s)

Anti-Infective Agents/pharmacology; Biological Products/pharmacology; Fast Foods/microbiology; Food Microbiology; Food Preservatives/pharmacology; Listeria monocytogenes/drug effects; Meat Products/microbiology; Animals; Colony Count, Microbial; Fast Foods/analysis; Fermentation; Fruit/chemistry; Listeria monocytogenes/growth & development; Listeria monocytogenes/isolation & purification; Meat Products/analysis; Nitrites/analysis; Plant Extracts/pharmacology; Powders; Prunus/chemistry; Sodium Nitrite/pharmacology; Sus scrofa; Time Factors; Vaccinium macrocarpon/chemistry

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Full text: 1 Database: MEDLINE Main subject: Biological Products / Fast Foods / Food Microbiology / Food Preservatives / Listeria monocytogenes / Meat Products / Anti-Infective Agents Type of study: Prognostic_studies Language: En Journal: Meat Sci Year: 2011 Type: Article

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