A Study on the Kinetic Behavior of Listeria monocytogenes in Ice Cream Stored Under Static and Dynamic Chilling and Freezing Conditions

The kinetic behavior of Listeria monocytogenes in 2 commercial ice cream products (A and B) that were inoculated and stored under static chilling (4 to 16°C), static freezing (−5 to −33°C), dynamic chilling, and dynamic chilling-freezing conditions was studied, simulating conditions of the aging pro...

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Veröffentlicht in:	Journal of dairy science 2008-02, Vol.91 (2), p.523-530
Hauptverfasser:	Gougouli, M., Angelidis, A.S., Koutsoumanis, K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal productions bacterial contamination Biological and medical sciences Cold Temperature cooling dynamic chilling dynamic freezing food contamination Food Handling - methods Food industries Food Microbiology food pathogens Freezing frozen storage Fundamental and applied biological sciences. Psychology ice cream Ice Cream - microbiology kinetic behavior kinetics Listeria monocytogenes Listeria monocytogenes - growth & development microbial growth Models, Biological predictive microbiology static chilling static freezing storage quality Terrestrial animal productions Vertebrates water activity
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