Can Extraintestinal Pathogenic <i>Escherichia coli</i> with Heat Resistance Profile Overcome Nonthermal Technologies?-Reference-Cited by-同舟云学术

Can Extraintestinal Pathogenic Escherichia coli with Heat Resistance Profile Overcome Nonthermal Technologies?

Published:2023-12-12 Issue: Volume: Page:
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Machado Maxsueli Aparecida Moura¹²³^ORCID,Castro Vinicius Silva⁴^ORCID,Monteiro Maria Lúcia Guerra²³⁵^ORCID,Bernardo Yago Alves de Aguiar²³⁵^ORCID,Figueiredo Eduardo Eustáquio de Souza⁴⁶^ORCID,Conte-Junior Carlos Adam¹²³⁵^ORCID

Affiliation:

1. Postgraduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.

2. Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro, Brazil.

3. Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro, Brazil.

4. Postgraduate Program in Animal Science (PPGCA). Federal University of Mato Grosso (UFMT), Cuiabá, Brazil.

5. Postgraduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Brazil.

6. Postgraduate Program in Nutrition, Food and Metabolism (PPGNAM), Federal University of Mato Grosso (UFMT), Cuiabá, Brazil.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

https://www.liebertpub.com/doi/pdf/10.1089/fpd.2023.0111

Reference31 articles.

1. Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami

2. Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture

3. Modelling inactivation of wild‐type and clinicalEscherichia coliO26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid

4. Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review

5. Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

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