Injury and Recovery of <i>Escherichia coli</i> Cells in Phosphate-buffered Saline after High Hydrostatic Pressure Treatment-Reference-Cited by-同舟云学术

Injury and Recovery of Escherichia coli Cells in Phosphate-buffered Saline after High Hydrostatic Pressure Treatment

Published:2019 Issue:3 Volume:25 Page:479-484
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Morimatsu Kazuya¹,Inaoka Takashi²,Nakaura Yoshiko²,Yamamoto Kazutaka²

Affiliation:

1. Department of Food Production Science, Graduate School of Agriculture, Ehime University

2. Food Research Institute, National Agriculture and Food Research Organization

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/25/3/25_479/_pdf

Reference33 articles.

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2. Blackburn, C.W. and McCarthy, J.D. (2000). Modification to method for the enumeration and detection of injured Escherichia coli O157: H7 in foods. Int. J. Food Microbiol., 55, 285-290.

3. Bozoglu, F., Alpas, H., and Kaletunc, G. (2004). Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage. FEMS Immunol. Med. Microbiol., 40, 243-247.

4. Bull, M.K., Hayman, M.M., Stewart, C.M., Szabo, E.A., and Knabel, S.J. (2005). Effect of prior growth temperature, type of enrichment medium, and temperature and time of storage on recovery of Listeria monocytogenes following high pressure processing of milk. Int. J. Food Microbiol., 101, 53-61.

5. Buzrul, S., Alpas, H., Largeteau, A., and Demazeau, G. (2008). Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure. Int. J. Food Microbiol., 124, 275-278.

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