Optimizing the Effects of Nisin and NaCl to Thermal Inactivate Listeria monocytogenes in Ground Beef with Chipotle Sauce During Sous-vide Processing

Optimizing the Effects of Nisin and NaCl to Thermal Inactivate Listeria monocytogenes in Ground Beef with Chipotle Sauce During Sous-vide Processing

Mild cooking thermal treatments, like sous-vide, can compromise ground meat entrees such as meatballs with chipotle sauce, especially when salt levels are reduced during its preparation. Listeria monocytogenes is a thermoresistant pathogen that can be in ready-to-eat food. On the other hand, nisin,...

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Bibliographic Details
Main Authors: Ezequiel Hernandez-Mendoza, Etna Aida Peña-Ramos, Vijay K. Juneja, Martin Valenzuela-Melendres, Maria Susana Scheuren-Acevedo, Marangeli Osoria
Format: Article
Language:English
Published: Elsevier 2023-05-01
Series:Journal of Food Protection
Subjects:
D-value
Listeria monocytogenes
Nisin
Salt
Thermal inactivation
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X23067583

Internet

http://www.sciencedirect.com/science/article/pii/S0362028X23067583

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