Effect of High Pressure Processing on the survival of Shiga Toxin-Producing Escherichia coli (Big Six vs. O157:H7) in ground beef-Reference-Cited by-同舟云学术

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Effect of High Pressure Processing on the survival of Shiga Toxin-Producing Escherichia coli (Big Six vs. O157:H7) in ground beef

Published:2015-06 Issue: Volume:48 Page:1-7
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Hsu HsinYun,Sheen Shiowshuh,Sites Joseph,Cassidy Jennifer,Scullen Butch,Sommers Christopher

Funder

USDA/ARS/ERRC

National Science Council of Taiwan

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference37 articles.

1. Exploration of the effects of high hydrostatic pressure on microbial growth, physiology and survival: perspectives from piezophysiology;Abe;Biosci. Biotechnol. Biochem.,2007

2. Preserving foods through high-pressure processing;Balasubramaniam (Bala);Food Technol.,2008

3. Fate of Escherichia coli O157:H7 in ground beef following high-pressure processing and freezing;Black;J. Appl. Microbiol.,2010

4. Prevalence and characterization of non-O157 Shiga Toxin-Producing Escherichia coli isolates from commercial ground beef in the United States;Bosilevac;Appl. Environ. Microbiol.,2011

5. USDA Looks to Expand Non-O157 E. coli Testing;Bottemiller,2012

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1. A hurdle strategy based on the combination of non-thermal treatments to control diarrheagenic E. coli in cheese;International Journal of Food Microbiology;2024-12

2. High-Pressure Processing;Encyclopedia of Food Safety;2024

3. A Hurdle Strategy Based on the Combination of Non-Thermal Treatments to Control Diarrheagenic E. Coli in Cheese;2024

4. The fat content and adiabatic heating impact the lethality of high pressure processing towards Escherichia coli;European Food Research and Technology;2023-12-04

5. The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario?;Microorganisms;2023-02-02

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