Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves to inhibit the growth of Listeria monocytogenes (Lm) Scott A. Treatments consisted of sodium lactate (SL; 3.6%), potassium lactate (PL; 3.6%), sodium citrate...

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Detalles Bibliográficos
Autores principales: Casco, Gerardo, Johnson, Jennifer L., Taylor, T. Matthew, Gaytán, Carlos N., Brashears, Mindy M., Alvarado, Christine Z.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745491/
https://www.ncbi.nlm.nih.gov/pubmed/26904656
http://dx.doi.org/10.1155/2015/157026

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