Hot Water Postprocess Pasteurization of Cook-in-Bag Turkey Breast Treated with and without Potassium Lactate and Sodium Diacetate and Acidified Sodium Chlorite for Control of Listeria monocytogenes

By Luchansky John B.   Cocoma George   Call Jeffrey E.  

Journal of Food Protection, Vol. 69, Iss. 1, 2006-01 ,pp. : 39-46

International Association for Food Protection

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Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

By Mellefont L. A.   Ross T.  

Journal of Food Protection, Vol. 70, Iss. 10, 2007-10 ,pp. : 2297-2305

International Association for Food Protection

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Survival and Growth of Listeria monocytogenes in Broth as a Function of Temperature, pH, and Potassium Lactate and Sodium Diacetate Concentrations

By Abou-Zeid K. A.   Yoon K. S.   Oscar T. P.   Schwarz J. G.   Hashem F. M.   Whiting R. C.  

Journal of Food Protection, Vol. 70, Iss. 11, 2007-11 ,pp. : 2620-2625

International Association for Food Protection

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Control of Growth and Survival of Listeria monocytogenes on Smoked Salmon by Combined Potassium Lactate and Sodium Diacetate and Freezing Stress during Refrigeration and Frozen Storage

By Yoon K.S.   Burnette C.N.   Abou-Zeid K.A.   Whiting R.C.  

Journal of Food Protection, Vol. 67, Iss. 11, 2004-11 ,pp. : 2465-2471

International Association for Food Protection

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Modeling the Growth of Listeria monocytogenes in Cured Ready-to-Eat Processed Meat Products by Manipulation of Sodium Chloride, Sodium Diacetate, Potassium Lactate, and Product Moisture Content

By Seman D. L.   Borger A. C.   Meyer J. D.   Hall P. A.   Milkowski A. L.  

Journal of Food Protection, Vol. 65, Iss. 4, 2002-04 ,pp. : 651-658

International Association for Food Protection

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