Data were collected for (i) consumption of non‐prepackaged ready‐to‐eat (RTE) cooked meat products, (ii) types of RTE cooked meat products available on the Greek market including analyses of water activity, pH, concentration of nitrite (NaNO2) and lactic acid bacteria, (iii) consumer practices after purchase of the meat products (e.g., transport time, handling, storage), (iv) temperature profiles in household refrigerators and (v) L. monocytogenes prevalence of the slicing machine and sliced RTE product.
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