Survival of Listeria monocytogenes, Listeria innocua, and Lactic acid bacteria species in chill brine
Listeria monocytogenes is the major pathogen in ready-to-eat meat products such as deli meats and frankfurters. Contamination can occur via the salt brines that are used to cool thermally processed meats. Both L. monocytogenes and lactic acid bacteria can grow and thrive under these brine conditions...
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Virginia Tech
2011
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| Online Access: | http://hdl.handle.net/10919/9970 http://scholar.lib.vt.edu/theses/available/etd-05272004-181730 |