| Original language | English |
|---|---|
| Title of host publication | Nonthermal Processing Technologies for Food |
| Publisher | Wiley-Blackwell |
| Pages | 428-461 |
| Number of pages | 34 |
| ISBN (Print) | 9780813816685 |
| DOIs | |
| Publication status | Published - 20 Apr 2011 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 12 Responsible Consumption and Production
Keywords
- Bacteriocins, as natural antilisterial food preservatives
- Cabbage contaminated with L. monocytogenes - source of first documented outbreak of listeriosis
- Cheeses, from raw milk - contaminated by L. monocytogenes than from heat-treated milk
- Class IIa bacteriocins, largest - extensively studied subclass of bacteriocins
- L. monocytogenes, in a variety of environmental sources - plants, soil and water
- Listeriosis, a severe food-borne disease - by gram-positive pathogenic bacteria Listeria monocytogenes
- Meat and poultry, as high-risk foods - with respect to L. monocytogenes contamination
- Techniques (nonbacteriocin) - to control L. monocytogenes in foods
- Unclassified and partially classified bacteriocins - with antilisterial activity
- Use of bacteriocins, to control L. monocytogenes in foods
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