Article

Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products

2018-02-01

Abstract excerpt

Cooked ready-to-eat (RTE) meat products are subjected to contamination of spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria monocytogenes. These microorganisms contaminate cooked RTE meat products after the cooking step and may further grow during shelf-life potentially leading to spoilage or foodborne diseases, respectively. In the current context of salt, fat and chemical preser...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: f1dca13f-8a45-5885-8aac-61f783f98d60
DOI: 10.1016/j.tifs.2017.12.003

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat productsDOI 10.1016/j.tifs.2017.12.003Read

Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A reviewSemantic proximity Read

Edible films/coating with tailored properties for active packaging of meat, fish and derived productsSemantic proximity Read

Investigation of a large gap cold plasma reactor for continuous in-package decontamination of fresh strawberries and spinachSemantic proximity Read

Commercial opportunities and research challenges in the high pressure processing of foodsSemantic proximity Read

Impact of Different Application Parameters of Cold Atmospheric Plasma on Foodborne Pathogen InactivationSemantic proximity Read

Sanitation of fresh-cut endive lettuce by plasma processed tap water (PPtW) – Up-scaling to industrial levelSemantic proximity Read

Reducing Meat Perishability through Pullulan Active PackagingSemantic proximity Read

New mild technologies in meat processing: high pressure as a model technologySemantic proximity Read

Don’t Shut the Stable Door after the Phage Has Bolted—The Importance of Bacteriophage Inactivation in Food EnvironmentsSemantic proximity Read

Inactivation of Staphylococcus aureus by high pressure processing: An overviewSemantic proximity Read

The Antimicrobial Efficacy Of Plasma Activated Water Is Modulated By Reactor Design And Water CompositionSemantic proximity Read

Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp (Harpiosquilla raphidea) during refrigerated storageSemantic proximity Read