Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken

National and international health agencies have recommended a significant reduction in daily intake of sodium by reducing the amount of NaCl in foods, specifically processed meats. However, sodium reduction could increase the risk of survival and growth of spoilage and pathogenic microorganisms on t...

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Veröffentlicht in:	International journal of food microbiology 2016-02, Vol.218, p.51-56
Hauptverfasser:	Balamurugan, S., Ahmed, Rafath, Chibeu, Andrew, Gao, Anli, Koutchma, Tatiana, Strange, Phil
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals CaCl2 Calcium Chloride - pharmacology Chickens - microbiology Food Microbiology Food Preservation - methods Food Preservatives - pharmacology Food Safety Foodborne Diseases - microbiology Foodborne Diseases - prevention & control High-pressure processing Hydrogen-Ion Concentration KCl Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - growth & development Listeria monocytogenes - isolation & purification NaCl Potassium Chloride - pharmacology Poultry Diseases - microbiology Poultry Products - microbiology Pressure Sodium Chloride - pharmacology
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