The fat content and adiabatic heating impact the lethality of high pressure processing towards Escherichia coli
Author:
Funder
Canada Research Chairs
Natural Sciences and Engineering Research Council of Canada
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04411-w.pdf
Reference63 articles.
1. Hsu HY, Sheen S, Sites J et al (2015) Effect of high pressure processing on the survival of Shiga toxin-producing Escherichia coli (big six vs. O157: H7) in ground beef. Food Microbiol 48:1–7. https://doi.org/10.1016/j.fm.2014.12.002
2. Syed Q-A, Buffa M, Guamis B, Saldo J (2016) Factors affecting bacterial inactivation during high hydrostatic pressure processing of foods: a review. Crit Rev Food Sci Nutr 56:474–483. https://doi.org/10.1080/10408398.2013.779570
3. San Martín MF, Barbosa-Cánovas GV, Swanson BG (2002) Food processing by high hydrostatic pressure. Crit Rev Food Sci Nutr 42:627–645. https://doi.org/10.1080/20024091054274
4. Alpas H, Bozoglu F (2000) The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice. World J Microbiol Biotechnol 16:387–392. https://doi.org/10.1023/A:1008936607413
5. Li H, Garcia-Hernandez R, Driedger D et al (2016) Effect of the food matrix on pressure resistance of Shiga-toxin producing Escherichia coli. Food Microbiol 57:96–102. https://doi.org/10.1016/j.fm.2016.02.002
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