Effect of acidification and oil on the thermal resistance of Bacillus stearothermophilus spores heated in food substrate

International Journal of Food Microbiology

Volumn 52, Issue 3, 1999, Pages 197-201

  Rodrigo, F ^a   Rodrigo, C ^a   Fernandez P S ^b   Rodrigo, M ^a   Martinez A ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Bacillus stearothermophilus; Oils; Thermal resistance

Indexed keywords

VEGETABLE OIL; VINEGAR;

ACIDIFICATION; ARTICLE; BACTERIAL SPORE; FOOD CONTAMINATION; FOOD PROCESSING; FOOD SAFETY; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TOLERANCE; NONHUMAN; PH; TEMPERATURE DEPENDENCE;

ACETIC ACID; ANIMALS; BACILLUS STEAROTHERMOPHILUS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; HEAT; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; PLANT OILS; SPORES, BACTERIAL; TUNA; VEGETABLES;

BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS; LYCOPERSICON ESCULENTUM; POSIBACTERIA; SCOMBRIDAE GEN. SP.;

EID: 0032731154     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00124-5     Document Type: Article

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