Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes

By Uyttendaele M.   Rajkovic A.   Benos G.   Francois K.   Devlieghere F.   Debevere J.  

International Journal of Food Microbiology, Vol. 90, Iss. 2, 2004-01 ,pp. : 219-236

Elsevier

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Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model

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Application of the bacteriocinogenicLactobacillus sakeiCTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres

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Survival of Listeria monocytogenes on sliced cooked sausage after treatment with pediocin AcH

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International Journal of Food Microbiology, Vol. 89, Iss. 2, 2003-12 ,pp. : 281-286

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Behaviour of Listeria monocytogenes on two processed meat products as influenced by temperature or attached growth during preincubation

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Food Microbiology, Vol. 20, Iss. 1, 2003-02 ,pp. : 91-96

Academic Press

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