Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock-Reference-Cited by-同舟云学术

Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock

Published:2011-06 Issue:3 Volume:20 Page:751-757
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Byun Bo Young,Cho Hong-Yon,Hwang Han-Joon,Mah Jae-Hyung,Liu Yanhong,Tang Juming,Kang Dong-Hyun

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-011-0105-7.pdf

Reference27 articles.

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2. Welt BA, Tong CH, Rossen JL, Lund DB. Effect of microwave radiation on inactivation of Clostridium sporogenes (PA 3679) spores. Appl. Environ. Microb. 60: 482–488 (1994)

3. Guan D, Gray P, Kang D-H, Tang J, Shafer B, Ito K, Younce F, Yang TCS. Microbiological validation of microwave-circulated water combination heating technology by inoculated pack studies. J. Food Sci. 68: 1428–1432 (2003)

4. McGlynn WG, Davis DR, Johnson MG, Crandall PG. Modified spore inoculation method for thermal-process verification of pinto beans and green beans canned in two large reusable containers. J. Food Sci. 68: 988–991 (2003)

5. IFT (Institute of Food Technologists). Overarching principles: Kinetics and pathogens of concern for all technologies. J. Food Sci. 65(suppl.): 16–31 (2000)

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