Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature

Effect of vacuum packaging and storage temperature (a 0 °C; b 5 °C; c 10 °C and d 15 °C) on growth of Listeria monocytogenes Scott A (PALCAM) and indigenous microflora (PCA and MRS) in smoked turke