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Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation
(Int Assoc Food Protection, Des Moines, 2005)
Sauerkraut was produced from shredded cabbage, as is typical in the United States, and from whole head cabbages, which is a traditional process in parts of Eastern Europe. The sauerkraut was inoculated with five strain ...
Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid
(Int Assoc Food Protection, Des Moines, 2007)
A previously developed growth-no growth model for Listeria monocytogenes, based on nutrient broth data and describing the influence of water activity (a(w)), pH, and acetic acid concentrations, was validated (i) for a ...
Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters
(Int Assoc Food Protection, Des Moines, 2006)
Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora ...