Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

The behaviour of Listeria monocytogenes and Staphylococcus aureus in vacuum-packed cooked ham slices treated with an electron beam and stored at 4, 7 and 10 °C was investigated. Cooked ham slices were inoculated with L. monocytogenes and S. aureus and electron beam treated at 2 and 3 kGy. After trea...

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Veröffentlicht in:	Food microbiology 2010-09, Vol.27 (6), p.777-782
Hauptverfasser:	Cabeza, M.C., Cambero, M.I., Núñez, M., Medina, M., de la Hoz, L., Ordóñez, J.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals bacterial contamination Biological and medical sciences Consumer Product Safety Cooked ham E-beam E-beam treatment Electron beams Food Contamination - analysis Food Handling Food industries Food Irradiation Food microbiology Food Preservation - methods food processing quality food spoilage Foods Fundamental and applied biological sciences. Psychology Ham Heating Humans L. monocytogenes Listeria monocytogenes Listeria monocytogenes - growth & development Listeria monocytogenes - radiation effects Meat and meat product industries Meat Products - microbiology microbial growth microbiological quality Microbiology Microorganisms ready-to-eat foods Refrigeration RTE S. aureus sensory properties Shelf life Staphylococcus aureus Staphylococcus aureus - growth & development Staphylococcus aureus - radiation effects storage quality Swine Temperature Temperature abuse Time Factors Vacuum
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