The lactoperoxidase system increases efficacy of high-pressure inactivation of foodborne bacteria
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference35 articles.
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2. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens;Alpas;Appl. Environ. Microbiol.,1999
3. Interaction of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;Int. J. Food Microbiol.,2000
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. Antibacterial activity of the lactoperoxidase system in milk against Pseudomonas and other Gram-negative bacteria;Björck;Appl. Microbiol.,1975
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