Survival of Listeria monocytogenes in turmeric-salt marinated short mackerel (Rastrelliger brachysoma) under isothermal storage temperature
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چکیده
منابع مشابه
Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions
0260-8774/$ see front matter Published by Elsevier doi:10.1016/j.jfoodeng.2008.07.011 E-mail address: [email protected] The objective of this research was to compare the suitability of three kinetic models for describing the survival of a cocktail of Listeria monocytogenes in ground beef under both isothermal and dynamic temperature conditions. Ground beef (93% lean), inoculated with a 4...
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Numerous prevalence studies and outbreaks of Vibrio parahaemolyticus infection have been extensively reported in shellfish and crustaceans. Information on the quantitative detection of V. parahaemolyticus in finfish species is limited. In this study, short mackerels (Rastrelliger brachysoma) obtained from different retail marketplaces were monitored with the presence of total and pathogenic str...
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The ability of Listeria monocytogenes to tolerate salt stress is of particular importance, as this pathogen is often exposed to such environments during both food processing and food preservation. In order to understand the survival mechanisms of L. monocytogenes, an initial approach using two-dimensional polyacrylamide gel electrophoresis was performed to analyze the pattern of protein synthes...
متن کاملEffect of salt, smoke compound, and storage temperature on the growth of Listeria monocytogenes in simulated smoked salmon.
Smoked salmon can be contaminated with Listeria monocytogenes. It is important to identify the factors that are capable of controlling the growth of L. monocytogenes in smoked salmon so that control measures can be developed. The objective of this study was to determine the effect of salt, a smoke compound, storage temperature, and their interactions on L. monocytogenes in simulated smoked salm...
متن کاملEffect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes.
The objectives of this study were to examine and develop a model to describe the survival of Listeria monocytogenes in salmon as affected by salt, smoke compound (phenol), and smoking process temperature. Cooked minced salmon containing selected levels of salt (0%, 2%, 4%, and 6%) and smoke compound (0, 5, 10, and 15 ppm phenol) were inoculated with a 6-strain mixture of L. monocytogenes to an ...
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ژورنال
عنوان ژورنال: Supplementary 2
سال: 2020
ISSN: 2550-2166,2550-2166
DOI: 10.26656/fr.2017.4(s2).s06