Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid

Author:

Gurtler Joshua B.,Bailey Rebecca B.,Geveke David J.,Zhang Howard Q.

Funder

USDA Cooperative Research and Development Agreement (CRADA)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

1. Pulsed electric fields in food processing: Fundamental aspects and applications,2001

2. Comparison of anti-Vibrio activities of potassium sorbate, sodium benzoate, and glycerol and sucrose esters of fatty acids;Beuchat;Applied and Environmental Microbiology,1980

3. Growth inhibition of Bacillus coagulans in laboratory media and fruit purees;Cerrutti;Revista Argentina de Microbiología,2000

4. Vanillin as an antimicrobial for producing shelf-stable strawberry puree;Cerrutti;Journal of Food Science,1997

5. Influence of acid adaptation on the tolerance of Escherichia coli O157:H7 to some subsequent stresses;Cheng;Journal of Food Protection,2002

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