Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages-Reference-Cited by-同舟云学术

Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

Published:2021-02 Issue: Volume:339 Page:109034
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Usaga Jessie,Acosta Óscar,Churey John J.,Padilla-Zakour Olga I.,Worobo Randy W.

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference31 articles.

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2. Principles and application of high pressure–based technologies in the food industry;Balasubramaniam;Annu. Rev. Food Sci. T.,2015

3. Current status of industrial HPP equipment for food processing;Balda,2017

4. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells;van Boekel;Int. J. Food Microbiol.,2002

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