Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves to inhibit the growth of Listeria monocytogenes (Lm) Scott A. Treatments consisted of sodium lactate (SL; 3.6%), potassium lactate (PL; 3.6%), sodium citrate...

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Bibliographic Details

Published in:	International Journal of Food Science
Main Authors:	Gerardo Casco, Jennifer L. Johnson, T. Matthew Taylor, Carlos N. Gaytán, Mindy M. Brashears, Christine Z. Alvarado
Format:	Article
Language:	English
Published:	Wiley 2015-01-01
Online Access:	http://dx.doi.org/10.1155/2015/157026