Effects of irradiation on bacterial load and Listeria monocytogenes in raw chicken

After irradiation of chickens to a dose of 2.5 kGy, the decrease in the standard plate count (SPC) was similar in air and in vacuum-packaged chickens. During storage at 4 degrees C for 15 d, the SPC increased progressively in both types of packaged chickens. At the end of the storage period, the SPC...

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Veröffentlicht in:	Journal of food protection 1992-05, Vol.55 (5), p.389-391
Hauptverfasser:	VARABIOFF, Y, MITCHELL, G. E, NOTTINGHAM, S. M
Format:	Artikel
Sprache:	eng
Schlagworte:	aeration aireacion alimentos almacenamiento Biological and medical sciences carne de pollo cell counting chicken meat conteo de celulas embalaje en vacio emballage sous vide Food industries foods Fundamental and applied biological sciences. Psychology irradiacion irradiation Listeria monocytogenes Meat and meat product industries numeration cellulaire produit alimentaire stockage storage temperatura temperature temps tiempo time vacuum packing viande de poulet
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