Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature
Abstract
The effects of packaging atmosphere, storage temperature and oregano essential oil (EO) on growth of Listeria monocytogenes on ready-to-eat smoked turkey were studied. Smoked turkey slices were inoculated with a strain of Listeria monocytogenes Scott A (5.95, 5.28 and 5.26 log CFU/g) then vacuum packaged (VP), modified atmosphere packaging (MAP: 40% CO2 and 60% N2) and MAP with oregano essential oil (MAPEO), respectively. The treated slices were...
Paper Details
Title
Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature
Published Date
Apr 19, 2019
Journal
Volume
9
Issue
1
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