Efecto del sustrato sobre parámetros de inactivación térmica de Listeria monocytogenes

  1. González Tejedor, Gerardo Anibal
  2. Artés Hernández, Francisco de Asís
  3. Fernández Escámez, Pablo Salvador
Book:
Proceedings of the 6th Workshop on Agri-food Research. WIA.17
  1. Francisco Artés Hernández (dir. congr.)
  2. José Enrique Cos (dir. congr.)
  3. Juan A. Fernández Hernández (dir. congr.)
  4. Calatrava Leyva, Javier (coord.)
  5. Encarna Aguayo (dir. congr.)
  6. Marcos Egea Gutíerrez (dir. congr.)
  7. Juan José Alarcón (dir. congr.)

Publisher: Universidad Politécnica de Cartagena

ISBN: 978-84-16325-64-1

Year of publication: 2018

Pages: 47-50

Congress: Workshop on Agri-Food Research for young researchers (6. 2017. Cartagena)

Type: Conference paper

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Abstract

The inactivation of Listeria monocytogenes in skimmed milk and TSB medium (Tryptic Soy Broth) with close to neutral pH and isothermal treatment at 55 and 57.5°C has been evaluated. Milk was thermally treated during 3 min at 95ºC and subsequently inoculated. The substrate (milk and TSB), do not exert an important effect on the parameters of thermal inactivation of Listeria monocytogenes.

Data source: Dialnet