Combination treatment of ohmic heating with various essential oil components for inactivation of food-borne pathogens in buffered peptone water and salsa

Author:

Kim Sang-Soon,Kang Dong-Hyun

Funder

Agriculture, Food and Rural Affairs Research Center

Ministry of Agriculture, Food and Rural Affairs, Republic of Korea

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference44 articles.

1. The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation;Ait-Ouazzou;Innovative Food Science & Emerging Technologies,2011

2. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces;Al-Holy;Food Control,2015

3. Essential oils: Their antibacterial properties and potential applications in foods—a review;Burt;International Journal of Food Microbiology,2004

4. Outbreak of Salmonella serotype Saintpaul infections associated with multiple raw produce items–United States, 2008. MMWR;Centers for Disease Control and Prevention;Morbidity and Mortality Weekly Report,2008

5. CDC report 1 in 6 get sick from foodborne illnesses each year;Centers for Disease Control and Prevention,2010

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