Effects of antimicrobials in the formulation and post-packaging thermal treatment to control Listeria monocytogenes in post-processing inoculated frankfurters
Listeria monocytogenes presents a major food safety concern due to its ability to survive or grow at refrigeration temperatures (4°C) and in other adverse conditions (salt, heat, low pH, and large temperature range). Since L. monocytogenes transmission, in the case of human outbreaks, is generally associated with post-processing contamination of ready-to-eat foods, actions to eliminate or reduce the pathogen's occurrence in foods should be applied during processing and post-processing. The objectives of these studies were to determine the effectiveness of certain antimicrobials (i.e., sodium ...
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