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Titolo:
Heat resistance of Listeria monocytogenes
Autore:
Doyle, ME; Mazzotta, AS; Wang, T; Wiseman, DW; Scott, VN;
Indirizzi:
Natl Food Processors Assoc, Washington, DC 20005 USA Natl Food Processors Assoc Washington DC USA 20005 shington, DC 20005 USA Univ Wisconsin, Food Res Inst, Madison, WI 53706 USA Univ Wisconsin Madison WI USA 53706 Food Res Inst, Madison, WI 53706 USA
Titolo Testata:
JOURNAL OF FOOD PROTECTION
fascicolo: 3, volume: 64, anno: 2001,
pagine: 410 - 429
SICI:
0362-028X(200103)64:3<410:HROLM>2.0.ZU;2-8
Fonte:
ISI
Lingua:
ENG
Soggetto:
SHORT-TIME PASTEURIZATION; HIGH HYDROSTATIC-PRESSURE; THERMAL-DEATH TIMES; LIQUID WHOLE EGG; MODIFIED GOMPERTZ EQUATION; GAMMA-GLUTAMYL-TRANSPEPTIDASE; SHOCK-INDUCED THERMOTOLERANCE; STRICTLY ANAEROBIC RECOVERY; NONLINEAR SURVIVAL CURVES; ESCHERICHIA-COLI O157-H7;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
159
Recensione:
Indirizzi per estratti:
Indirizzo: Scott, VN Natl Food Processors Assoc, 1350 1 St NW,Suite 300, Washington, DC 20005 USA Natl Food Processors Assoc 1350 1 St NW,Suite 300 Washington DC USA 20005
Citazione:
M.E. Doyle et al., "Heat resistance of Listeria monocytogenes", J FOOD PROT, 64(3), 2001, pp. 410-429

Abstract

The heat resistance data on Listeria monocytogenes in culture media and foods are summarized. Most heat resistance data for foods have been obtained in dairy, meat, poultry, and egg products. Limited data have been publishedon seafood, fruits, and vegetables. The methodologies employed have evolved over time; hence data from earlier experiments are not directly comparable to more recent studies. Many factors influence the heat resistance of L. monocytogenes. Variation exists among different strains in their ability towithstand heat treatment. In addition, heat resistance is influenced by age of the culture, growth conditions, recovery media, and characteristics offoods such as salt content, a,, acidity, and the presence of other inhibitors. Listeriae are more heat resistant than most other nonspore-forming foodborne pathogens, and thus, processing recommendations based on data from experiments with Salmonella spp. or pathogenic Escherichia coli may not be sufficient to eliminate similar numbers of L. monocytogenes. The data provided in this review may prove useful for food processors in determining appropriate times and temperatures for producing foods free of vegetative pathogens.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 18/09/20 alle ore 17:05:05