The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods
Sign Up to like & getrecommendations! Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108459
Abstract: Abstract Our study evaluated the possibility of survival and growth of L. monocytogenes in 9 types of ready-to-eat foods. The evaluation was focused on the effectiveness of selected preservatives, namely sodium benzoate mixed with potassium… read more here.
Keywords: growth; selected preservatives; effect selected; eat foods ... See more keywords
Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality
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DOI: 10.1080/10408398.2015.1082126
Abstract: ABSTRACT Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and… read more here.
Keywords: ready eat; quality; thermal pasteurization; eat foods ... See more keywords
Physicochemical Parameters Affecting Norovirus Adhesion to Ready-To-Eat Foods
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DOI: 10.1128/aem.01396-21
Abstract: Ready-to-eat (RTE) foods are major vehicles of transmission of foodborne viral pathogens, including NoV. The high incidence of gastroenteritis caused by viruses is due largely to their persistence in the environment and adhesion to different… read more here.
Keywords: physicochemical parameters; adhesion; mnv; eat foods ... See more keywords