Predicting the effect of salt on heat tolerance of Listeria monocytogenes in meat and fish products

Somaya Abdalas, Iman Al-Hilali, Tina Beck Hansen*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearchpeer-review

8 Downloads (Pure)
Original languageEnglish
Title of host publication11th international conference on predictive modelling in food - book of abstracts
EditorsUrsula Gonzales-Barron, Vasco A. P. Cadavez
Place of PublicationBraganca, Portugal
PublisherInstituto Politecnico de Braganca
Publication date2019
Pages78-78
ISBN (Print)978-972-745-261-3
Publication statusPublished - 2019
Event11th International Conference on Predictive Modelling in Food - Braganza, Portugal
Duration: 17 Sep 201920 Sep 2019
Conference number: 11
http://esa.ipb.pt/icpmf11/

Conference

Conference11th International Conference on Predictive Modelling in Food
Number11
CountryPortugal
CityBraganza
Period17/09/201920/09/2019
Internet address

Keywords

  • Food safety
  • Heat treatment
  • Meat
  • Fish
  • Salt

Cite this

Abdalas, S., Al-Hilali, I., & Hansen, T. B. (2019). Predicting the effect of salt on heat tolerance of Listeria monocytogenes in meat and fish products. In U. Gonzales-Barron, & V. A. P. Cadavez (Eds.), 11th international conference on predictive modelling in food - book of abstracts (pp. 78-78). Braganca, Portugal: Instituto Politecnico de Braganca.