A comparison of saturated steam and superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel-Reference-Cited by-同舟云学术

A comparison of saturated steam and superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel

Published:2014-06 Issue: Volume:40 Page:344-350
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ban Ga-Hee,Yoon Hyunjin,Kang Dong-Hyun

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference50 articles.

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4. Synergistic effect of steam and lactic acid against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel;Ban;International Journal of Food Microbiology,2012

5. Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds;Bari;Foodborne Pathogens and Disease,2010

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