29 June 2021
Over the past six months, we have conducted research into the influence of bacteria that are naturally present in perishable ready-to-eat food on the growth of Listeria monocytogenes. The influence of salt and other preservatives on the composition of the initial spoilage flora of these products was also examined. We have investigated this influence in a wide range of products and have made some interesting findings. In the near future, the results of this study will play an important role in our integrated approach to Listeria monocytogenes risk management.
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