The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

Previous studies on the influence of food matrix fat content on thermal inactivation kinetics of food pathogens have shown contradictory results due to the combined influence of fat content and other factors such as composition. Therefore, thermal inactivation of Listeria monocytogenes at 59, 64, an...

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Bibliographic Details
Main Authors: Davy Verheyen, Marlies Govaert, Ti Kian Seow, Jonela Ruvina, Vivek Mukherjee, Maria Baka, Torstein Skåra, Jan F. M. Van Impe
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-01-01
Series:Frontiers in Microbiology
Subjects:
thermal inactivation kinetics
predictive microbiology
Listeria monocytogenes
fat content
food microstructure
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.03149/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.03149/full

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