High‐pressure processing treatment of beef burgers: Effect on <i>Escherichia coli</i> O157 inactivation evaluated by plate count and PMA‐qPCR-Reference-Cited by-同舟云学术

High‐pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA‐qPCR

Published:2022-05-23 Issue:6 Volume:87 Page:2324-2336
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Rey María de los Ángeles¹²^ORCID,Rodriguez Racca Anabel¹²,Rossi Ribeiro Luma³⁴,Dos Santos Cruz Fabiano³,Cap Mariana¹²,Mozgovoj Marina Valeria¹²,Cristianini Marcelo³,Vaudagna Sergio Ramón¹²

Affiliation:

1. Instituto Nacional de Tecnología Agropecuaria (INTA) Instituto Tecnología de Alimentos Buenos Aires Argentina

2. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA‐CONICET) Buenos Aires Argentina

3. Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil

4. Quality and Safety of food and feed, Department of Horticultural Engineering Leibniz Institute for Agricultural Engineering and Bioeconomy Potsdam Germany

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16179

Reference54 articles.

1. Heterogeneity in resistance to food-related stresses and biofilm formation ability among verocytotoxigenic Escherichia coli strains

2. Emerging Foodborne Pathogens: Escherichia coil O157:H7 as a Model of Entry of a New Pathogen into the Food Supply of the Developed World

3. Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets

4. Pressure resistance of cold-shocked Escherichia coli O157:H7 in ground beef, beef gravy and peptone water

5. Effect of high pressure treatment on the color of fresh and processed meats: A review

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