Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster

Author:

Song Hyun Pa,Kim Binna,Jung Samooel,Choe Jun Ho,Yun Hyejeong,Kim Yun Ji,Jo Cheorun

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Radiation control of Vibrio parahaemolyticus in shrimp;Bandekar;Journal of Food Safety,1987

2. Effect of water activity on the inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets;Black;International Journal of Food Science and Technology,2008

3. Changes in microbiological and general qualities in gamma irradiated Doenjang (fermented soybean paste);Byun;Food Science and Biotechnology,2001

4. Effect of gamma irradiation on the survival of pathogens in Kwamegi, a traditional Korean semidried seafood;Chawla;Journal of Food Protection,2003

5. Staphyloxanthin plays a role in the fitness of Staphylococcus aureus and its ability to cope with oxidative stress;Clauditz;Infection and Immunity,2006

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