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International Journal of Food Science
Volume 2015 (2015), Article ID 157026, 5 pages
http://dx.doi.org/10.1155/2015/157026
Research Article

Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

1Department of Poultry Science, Texas A&M University, College Station, TX 77843-2472, USA
2Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409-2141, USA
3Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA
4Colegio de Postgraduados Campus Cordoba, 94946 Cordoba, VER, Mexico

Received 3 April 2015; Accepted 16 June 2015

Academic Editor: Fabienne Remize

Copyright © 2015 Gerardo Casco et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Gerardo Casco, Jennifer L. Johnson, T. Matthew Taylor, Carlos N. Gaytán, Mindy M. Brashears, and Christine Z. Alvarado, “Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips,” International Journal of Food Science, vol. 2015, Article ID 157026, 5 pages, 2015. doi:10.1155/2015/157026