Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation-Reference-Cited by-同舟云学术

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Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation

Published:2014-02 Issue: Volume:172 Page:125-129
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Song Won-Jae,Sung Hye-Jung,Kim Sung-Youn,Kim Kwang-Pyo,Ryu Sangryeol,Kang Dong-Hyun

Funder

Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science, and Technology

Mid-career Research Program through a NRF grant funded by the Ministry of Education, Science, and Technology, Korea

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference44 articles.

1. Effect of gaseous ozone on microbial inactivation and sensory of flaked red peppers;Akbas;Int. J. Food Sci. Technol.,2008

2. Microbiological quality of some retail spices in India;Banerjee;Food Res. Int.,2003

3. Salmonella: from pathogenesis to therapeutics;Boyle;J. Bacteriol.,2007

4. Changes in microbiological and general qualities in gamma irradiated Doenjang (fermented soybean paste);Byun;Food Sci. Biotechnol.,2001

5. Effects of acid adaptation and modified marinades on survival of postdrying Salmonella contamination on beef jerky during storage;Calicioglu;J. Food Prot.,2003

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