The Effect of a Commercially Available Bacteriophage and Bacteriocin on Listeria monocytogenes in Coleslaw

Changing consumer attitudes show an increased interest in non-chemical antimicrobials in food preservation and safety. This greater interest of consumers in more ‘natural’ or ‘clean-label’ food interventions is complicated by concurrent demands for minimally processed, ready-to-eat (RTE) foods with...

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Detalles Bibliográficos
Autores principales: Lewis, Rhea, Bolocan, Andrei Sorin, Draper, Lorraine A., Ross, R. Paul, Hill, Colin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893746/
https://www.ncbi.nlm.nih.gov/pubmed/31652871
http://dx.doi.org/10.3390/v11110977

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893746/
https://www.ncbi.nlm.nih.gov/pubmed/31652871
http://dx.doi.org/10.3390/v11110977

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