Listeria monocytogenes growth kinetics in refrigerated ready-to-eat dips and dip components

Refrigerated ready-to-eat (RTE) dips often have pH and water activity combinations conducive to the proliferation of foodborne pathogens, including Listeria monocytogenes. This study conducted product assessments of five refrigerated RTE dips: baba ghanoush, guacamole, hummus, pesto, and tahini, alo...

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Detalles Bibliográficos
Autores principales: Salazar, Joelle K., Natarajan, Vidya, Stewart, Diana, Fay, Megan, Gonsalves, Lauren J., Mhetras, Tanvi, Sule, Chinmyee, Tortorello, Mary Lou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7326230/
https://www.ncbi.nlm.nih.gov/pubmed/32603372
http://dx.doi.org/10.1371/journal.pone.0235472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7326230/
https://www.ncbi.nlm.nih.gov/pubmed/32603372
http://dx.doi.org/10.1371/journal.pone.0235472

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