Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
- Author
- Xiang Wang (UGent) , Mieke Uyttendaele (UGent) , Annemie Geeraerd, Liselot Steen, Ilse Fraeye and Frank Devlieghere (UGent)
- Organization
- Keywords
- Listeria monocytogenes, Heat resistance, Model agar system, RTE meat products, Surface pasteurization, NONLINEAR SURVIVAL CURVES, SEROTYPE 4B STRAIN, IN-GROUND BEEF, SODIUM LACTATE, HEAT-RESISTANCE, PREDICTIVE MODEL, MEAT-PRODUCTS, FAT LEVELS, TEMPERATURE, SALMONELLA
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8200824
- MLA
- Wang, Xiang, et al. “Thermal Inactivation Kinetics of Surface Contaminating Listeria Monocytogenes on Vacuum-Packaged Agar Surface and Ready-to-Eat Sliced Ham and Sausage.” FOOD RESEARCH INTERNATIONAL, vol. 89, no. 1, 2016, pp. 843–49, doi:10.1016/j.foodres.2016.10.019.
- APA
- Wang, X., Uyttendaele, M., Geeraerd, A., Steen, L., Fraeye, I., & Devlieghere, F. (2016). Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage. FOOD RESEARCH INTERNATIONAL, 89(1), 843–849. https://doi.org/10.1016/j.foodres.2016.10.019
- Chicago author-date
- Wang, Xiang, Mieke Uyttendaele, Annemie Geeraerd, Liselot Steen, Ilse Fraeye, and Frank Devlieghere. 2016. “Thermal Inactivation Kinetics of Surface Contaminating Listeria Monocytogenes on Vacuum-Packaged Agar Surface and Ready-to-Eat Sliced Ham and Sausage.” FOOD RESEARCH INTERNATIONAL 89 (1): 843–49. https://doi.org/10.1016/j.foodres.2016.10.019.
- Chicago author-date (all authors)
- Wang, Xiang, Mieke Uyttendaele, Annemie Geeraerd, Liselot Steen, Ilse Fraeye, and Frank Devlieghere. 2016. “Thermal Inactivation Kinetics of Surface Contaminating Listeria Monocytogenes on Vacuum-Packaged Agar Surface and Ready-to-Eat Sliced Ham and Sausage.” FOOD RESEARCH INTERNATIONAL 89 (1): 843–849. doi:10.1016/j.foodres.2016.10.019.
- Vancouver
- 1.Wang X, Uyttendaele M, Geeraerd A, Steen L, Fraeye I, Devlieghere F. Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage. FOOD RESEARCH INTERNATIONAL. 2016;89(1):843–9.
- IEEE
- [1]X. Wang, M. Uyttendaele, A. Geeraerd, L. Steen, I. Fraeye, and F. Devlieghere, “Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage,” FOOD RESEARCH INTERNATIONAL, vol. 89, no. 1, pp. 843–849, 2016.
@article{8200824,
author = {{Wang, Xiang and Uyttendaele, Mieke and Geeraerd, Annemie and Steen, Liselot and Fraeye, Ilse and Devlieghere, Frank}},
issn = {{0963-9969}},
journal = {{FOOD RESEARCH INTERNATIONAL}},
keywords = {{Listeria monocytogenes,Heat resistance,Model agar system,RTE meat products,Surface pasteurization,NONLINEAR SURVIVAL CURVES,SEROTYPE 4B STRAIN,IN-GROUND BEEF,SODIUM LACTATE,HEAT-RESISTANCE,PREDICTIVE MODEL,MEAT-PRODUCTS,FAT LEVELS,TEMPERATURE,SALMONELLA}},
language = {{eng}},
number = {{1}},
pages = {{843--849}},
title = {{Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage}},
url = {{http://doi.org/10.1016/j.foodres.2016.10.019}},
volume = {{89}},
year = {{2016}},
}
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