Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH
(2015)
Journal Article
Stratakos, A. C., Linton, M., Tessema, G. T., Skjerdal, T., Patterson, M. F., & Koidis, A. (2016). Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH. Food Control, 61, 6-12. https://doi.org/10.1016/j.foodcont.2015.09.020
This study explored the effect of HPP (400 MPa/1 min) and a Weissella viridescens protective culture, alone or in conjunction, against Listeria monocytogenes in ready-to-eat (RTE) salads with different pH values (4.32 and 5.59) during storage at 4 an... Read More about Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH.