Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food‐grade compounds-Reference-Cited by-同舟云学术

Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food‐grade compounds

Published:2020-06-12 Issue:4 Volume:19 Page:2110-2138
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Zhang Hongchao¹^ORCID,Tikekar Rohan V.¹^ORCID,Ding Qiao¹,Gilbert Andrea R.¹,Wimsatt Stratton T.¹

Affiliation:

1. Department of Nutrition and Food ScienceUniversity of Maryland College Park Maryland USA

Funder

Agriculture and Food Research Initiative

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12582

Reference198 articles.

1. Photodynamic inactivation of Hepatitis A virus on a contact surface mediated by grapeseed extract and light;Abotaleb M.;In International Association for Food Protection Annual Meeting,2018

2. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound

3. Synergistic combination of physical treatments and carvacrol for Escherichia coli O157:H7 inactivation in apple, mango, orange, and tomato juices

4. The effect of photosensitization mediated by curcumin on storage life of fresh date (Phoenix dactylifera L.) fruit

5. Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat

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