Article ID Journal Published Year Pages File Type
6290358 International Journal of Food Microbiology 2012 6 Pages PDF
Abstract
► Nisin containing PVOH films are effective to improve dry-cured ham safety. ► Low aw enhances the listericidal effect of nisin in dry-cured ham. ► Low aw protects L. monocytogenes against the lethal effects of high pressure. ► Nisin enhances high pressure inactivation widening the safety margin.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes
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