Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature

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 v...

Full description

Bibliographic Details
Main Authors: Samir A. Mahgoub, Rasha M. El-Mekkawy, Mohamed E. Abd El-Hack, Waleed R. El-Ghareeb, Gamaleldin M. Suliman, Abdullah N. Alowaimer, Ayman A. Swelum
Format: Article
Language:English
Published: SpringerOpen 2019-04-01
Series:AMB Express
Subjects:
Listeria monocytogenes
Smoked-turkey
Oregano
Packaging
Online Access:http://link.springer.com/article/10.1186/s13568-019-0775-8

Internet

http://link.springer.com/article/10.1186/s13568-019-0775-8

Similar Items