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Skip to Search Results- 2Listeria monocytogenes
- 2Ready-to-eat meat
- 1Bacteriocins
- 1Flow cytometry
- 1Meat microbiota
- 1Microarray
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Fall 2014
The growth of Listeria monocytogenes and spoilage microorganisms is a concern in sodium-reduced ready-to-eat (RTE) meats. To assess the microbial risk of sodium-reduced RTE meats, the microbiota of retail RTE meats was profiled and the growth of L. monocytogenes and an autochthonous microbiota...
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Validation of a post-packaging pasteurization process to eliminate Listeria monocytogenes from ready-to-eat meat products
DownloadSpring 2013
A small steam and hot water pasteurization unit was validated for its effectiveness in the elimination of Listeria monocytogenes on ready-to-eat meat products. Bologna, turkey breast and roast beef slices, and smoked sausages were inoculated with a L. monocytogenes cocktail and pasteurized to...