Reduction of E. coli O157: H7 and Bacillus cereus levels in red pepper powder using dielectric barrier discharge (DBD) plasma for enhanced quality

Author:

Kim Yeon Ho,Lee Chanjae,Lee Sung-Jae,Yoon Ki Sun

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

1. Decontamination of Red Pepper Using Cold Atmospheric Pressure Plasma as Alternative Technique;Abdi;Applied Food Biotechnology,2019

2. Effect of gaseous ozone on microbial inactivation and sensory of flaked red peppers;Akbas;International Journal of Food Science & Technology,2008

3. Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system;Alía;Meat Science,2019

4. Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments;Choi;Food Science Technology,2018

5. Prevalence and genetic diversity of Bacillus cereus in dried red pepper in Korea;Choo;Journal of Food Protection,2007

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