High hydrostatic pressure resistance of Campylobacter jejuni after different sublethal stresses
Author:
Affiliation:
1. Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Universidad de Zaragoza, Zaragoza, Spain
2. School of Food Biosciences, The University of Reading, Whiteknights, Reading, UK
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2672.2009.04639.x
Reference57 articles.
1. Heat Shock Protein-Mediated Resistance to High Hydrostatic Pressure in Escherichia coli
2. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens
3. Campylobacter jejuni—An Emerging Foodborne Pathogen
4. Inactivation of Yersinia enterocolitica by pulsed electric fields
5. Influence of the fluidity of the membrane on the response of microorganisms to environmental stresses
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