Other microwave-assisted processes: Microwaves as a method ensuring microbiological safety of food

Author:

Skowron Krzysztof,Wiktorczyk-Kapischke Natalia,Grudlewska-Buda Katarzyna,Wałecka-Zacharska Ewa,Kwiecińska-Piróg Joanna

Publisher

Elsevier

Reference108 articles.

1. Occurrence of Clostridium botulinum in fish and fishery products in retail trade, a review article;Aberoumand;World Journal of Fish and Marine Science,2010

2. Destruction of pathogenic bacteria in turkeys roasted in microwave ovens;Aleixo;Journal of Food Science,1985

3. Norovirus outbreak associated with undercooked oysters and secondary household transmission;Alfano-Sosbey;Epidemiology and Infection,2012

4. Numerical taxonomy of bacterial isolates associated with a freshwater fishery;Allen;Journal of General Microbiology,1983

5. Contamination of seafood by norovirus in India;Anbazhagi;International Journal of Virology,2010

Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Effect of Microwaves on Food Microorganisms;Food Engineering Series;2024

2. A review on egg pasteurization and disinfection: Traditional and novel processing technologies;Comprehensive Reviews in Food Science and Food Safety;2022-12-20

3. Microwaves, a potential treatment for bacteria: A review;Frontiers in Microbiology;2022-07-25

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