Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature

The effects of packaging atmosphere, storage temperature and oregano essential oil (EO) on growth of Listeria monocytogenes on ready-to-eat smoked turkey were studied. Smoked turkey slices were inoculated with a strain of Listeria monocytogenes Scott A (5.95, 5.28 and 5.26 log CFU/g) then vacuum pac...

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Detalles Bibliográficos
Autores principales: Mahgoub, Samir A., El-Mekkawy, Rasha M., Abd El-Hack, Mohamed E., El-Ghareeb, Waleed R., Suliman, Gamaleldin M., Alowaimer, Abdullah N., Swelum, Ayman A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6474889/
https://www.ncbi.nlm.nih.gov/pubmed/31004222
http://dx.doi.org/10.1186/s13568-019-0775-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6474889/
https://www.ncbi.nlm.nih.gov/pubmed/31004222
http://dx.doi.org/10.1186/s13568-019-0775-8

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