The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature.

Hwang, Cheng-An

The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature. [electronic resource] - Food microbiology May 2009 - 253-8 p. digital

Publication Type: Journal Article

1095-9998

10.1016/j.fm.2009.01.002 doi


Animals
Caseins
Colony Count, Microbial
Consumer Product Safety
Food Contamination--analysis
Food Handling--methods
Food Packaging--methods
Food Preservation--methods
Humans
Kinetics
Listeria monocytogenes--growth & development
Models, Biological
Protein Hydrolysates
Salmon--microbiology
Salts--pharmacology
Seafood--microbiology
Smoke
Temperature
Time Factors
Vacuum