Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens

Author:

Alpas H,Kalchayanand N,Bozoglu F,Ray B

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference33 articles.

1. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens;Alpas;Appl. Environ. Microbiol.,1999

2. Application of high pressure to food preservation and processing;Anonymous,1997

3. Efficacy of enrichment media for the recovery of heat-injured L. monocytogenes;Baily;J. Food Prot.,1990

4. Variation in resistance of natural isolates of Escherichia coli O157 to high hydrostatic pressure, mild heat and other stresses;Benito;Appl. Environ. Microbiol.,1999

5. Effects of high pressure and bacteriostatic agents on the destruction of Citrobacter freundii in minced beef muscle;Carlez,1992

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