Photo by boxedwater from unsplash
Abstract The heat resistance (57.5–65 °C) of Listeria monocytogenes in vacuum packaged, cook-in-bag, doner kebabs that included 0.5 or 1% grapefruit seed extract (GSE) was determined. The packages were processed to… Click to show full abstract
Abstract The heat resistance (57.5–65 °C) of Listeria monocytogenes in vacuum packaged, cook-in-bag, doner kebabs that included 0.5 or 1% grapefruit seed extract (GSE) was determined. The packages were processed to an internal temperature of 57.5, 60, 62.5 or 65 °C in 1 h, held for a predetermined period of time, and then, ice chilled. The surviving cell population was determined by plating diluted samples onto tryptic soy agar overlaid with 10 ml of modified Oxford agar. Survivor curves were fitted to an equation based on the Weibull distribution using the USDA Integrated Pathogen Modeling Program 2013 software tool. The Weibull model consistently offered more accurate fit to all survivor curves based on the smaller root mean square error (
Journal Title: Food Control
Year Published: 2019
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!