Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products

Authors

Coral Barcenilla
Alba Puente
José F. Cobo-Díaz
Elena-Alexandra Alexa, Technological University Dublin
Enriqueta Garcia-Gutierrez
Paula M. O'Connor
Paul D. Cotter
Montserrat González-Raurich
Mercedes López
Miguel Prieto Maradona
Avelino Álvarez-Ordóñez

Document Type

Article

Publication Details

https://doi.org/10.1016/j.ijfoodmicro.2023.110341

DOI

10.1016/j.ijfoodmicro.2023.110341

Recommended Citation

Barcenilla, C., Puente, A., Cobo-Díaz, J. F., Alexa, E., Garcia-Gutierrez, E., O’Connor, P. M., Cotter, P. D., González-Raurich, M., López, M., Prieto Maradona, M., & Álvarez-Ordóñez, A. (2023). Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products. International Journal of Food Microbiology, 403, Article 110341. https://doi.org/10.1016/j.ijfoodmicro.2023.110341

Creative Commons License

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