Effect of high hydrostatic pressure treatment on the inactivation and sublethal injury of foodborne pathogens and quality of apple puree at different pH.

Lee, Eun-Jung; Kim, Soo-Hwan; Park, Sang-Hyun

Lee, Eun-Jung; Kim, Soo-Hwan; Park, Sang-Hyun.

Afiliação

Lee EJ; Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea.
Kim SH; Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, 151-921, Republic of Korea.
Park SH; Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, 32439, Republic of Korea. Electronic address: shpark@kongju.ac.kr.

Food Microbiol ; 114: 104302, 2023 Sep.

Article em En | MEDLINE | ID: mdl-37290878

Assuntos

Escherichia coli O157; Listeria monocytogenes; Malus; Pressão Hidrostática; Microbiologia de Alimentos; Concentração de Íons de Hidrogênio; Contagem de Colônia Microbiana

Palavras-chave

Escherichia coli O157:H7; High hydrostatic pressure; Listeria monocytogenes; Salmonella typhimurium; Sublethal injury

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Escherichia coli O157 / Malus / Listeria monocytogenes Idioma: En Revista: Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2023 Tipo de documento: Article

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