Related content

Fate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 21°C

By Ingham Steven C.   Engel Rebecca A.   Fanslau Melody A.   Schoeller Erica L.   Searls Gina   Buege Dennis R.   Zhu Jun  

Journal of Food Protection, Vol. 68, Iss. 9, 2005-09 ,pp. : 1911-1915

International Association for Food Protection

Access to resources Recommend Favorite

Prevalence and Genetic Diversity of Listeria monocytogenes in Vacuum-Packaged Ready-to-Eat Meat Products at Retail Markets in Latvia

By Bērziņš Aivars   Terentjeva Margarita   Korkeala Hannu  

Journal of Food Protection, Vol. 72, Iss. 6, 2009-06 ,pp. : 1283-1287

International Association for Food Protection

Access to resources Recommend Favorite

Thermal Inactivation of Listeria monocytogenes on Ready-to-Eat Turkey Breast Meat Products during Postcook In-Package Pasteurization with Hot Water

By Murphy R. Y.   Duncan L. K.   Driscoll K. H.   Marcy J. A.   Beard B. L.  

Journal of Food Protection, Vol. 66, Iss. 9, 2003-09 ,pp. : 1618-1622

International Association for Food Protection

Access to resources Recommend Favorite

Prepackage Surface Pasteurization of Ready-to-Eat Meats with a Radiant Heat Oven for Reduction of Listeria monocytogenes

By Gande Nanditha   Muriana Peter  

Journal of Food Protection, Vol. 66, Iss. 9, 2003-09 ,pp. : 1623-1630

International Association for Food Protection

Access to resources Recommend Favorite

Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products

By Jofré Anna  

European Food Research and Technology A, Vol. 228, Iss. 1, 2008-11 ,pp. : 159-162

Springer Publishing Company

Access to resources Recommend Favorite