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International Journal of Food Properties Volume 25, 2022 - Issue 1
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Original Article

Prevalence of Listeria monocytogenes in ready-to-eat foods, and growth boundary modeling of the selected strains in broth as a function of temperature, salt and nisin

Esra Şentürka Department of Food Engineering, Faculty of Engineering, Ankara University, TurkeyORCID Iconhttps://orcid.org/0000-0001-5710-6947View further author information
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Sencer Buzrulb Department of Food Engineering, Faculty of Engineering and Architecture, Konya Food and Agriculture University, Konya, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2272-3827View further author information
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Pınar Şanlıbabaa Department of Food Engineering, Faculty of Engineering, Ankara University, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4638-6765View further author information
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Pages 2237-2253 | Received 28 Jul 2022, Accepted 26 Sep 2022, Published online: 06 Oct 2022

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Esra Şentürk, Sencer Buzrul & Pınar Şanlıbaba. (2023) Probabilistic modeling of the growth of Listeria monocytogenes: effect of nisin, temperature, and strain in the presence of potassium chloride or potassium sorbate. International Journal of Food Properties 26:2, pages 3129-3137.
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Articles from other publishers (1)

Mengjie Wu, Yue Ma, Xin Dou, Muhammad Zohaib Aslam, Yangtai Liu, Xuejuan Xia, Shuo Yang, Xiang Wang, Xiaojie Qin, Takashi Hirata, Qingli Dong & Zhuosi Li. (2023) A review of potential antibacterial activities of nisin against Listeria monocytogenes: the combined use of nisin shows more advantages than single use. Food Research International 164, pages 112363.
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