An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken-Reference-Cited by-同舟云学术

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An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken

Published:2018-02 Issue: Volume:45 Page:298-305
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Kassem Ahmed,Meade Joseph,McGill Kevina,Walsh Ciara,Gibbons James,Lyng James,Whyte Paul

Funder

Ministry of Higher Education

University of Kufa

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

1. Power ultrasound in meat processing;Alarcon-Rojo;Meat Science,2015

2. Alteration in membrane fluidity and lipid composition, and modulation of H+−ATPase activity in Saccharomyces Cerevisiae caused by decanoic acid;Alexandre;Microbiology,1996

3. Effectiveness of several chemical decontamination treatments against Gram-negative bacteria on poultry during storage under different simulated cold chain disruptions;Alonso-Hernando;Food Control,2013

4. Effect of the temperature of the dipping solution on the antimicrobial effectiveness of various chemical decontaminants against pathogenic and spoilage bacteria on poultry;Alonso-Hernando;Journal of Food Protection,2013

5. Inactivation of Salmonella enterica Serovar Enteritidis by ultrasonic waves under pressure at different water activities;Álvarez;Society,2003

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