The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

Previous studies on the influence of food matrix fat content on thermal inactivation kinetics of food pathogens have shown contradictory results due to the combined influence of fat content and other factors such as composition. Therefore, thermal inactivation of Listeria monocytogenes at 59, 64, an...

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Detalles Bibliográficos
Autores principales: Verheyen, Davy, Govaert, Marlies, Seow, Ti Kian, Ruvina, Jonela, Mukherjee, Vivek, Baka, Maria, Skåra, Torstein, Van Impe, Jan F. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6987303/
https://www.ncbi.nlm.nih.gov/pubmed/32038582
http://dx.doi.org/10.3389/fmicb.2019.03149

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6987303/
https://www.ncbi.nlm.nih.gov/pubmed/32038582
http://dx.doi.org/10.3389/fmicb.2019.03149

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