Inactivation of Salmonella typhimurium by high pressure carbon dioxide

Food Microbiology

Volumn 17, Issue 2, 2000, Pages 225-232

  Erkmen, O ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; BACTERIAL GENE; CARBON DIOXIDE; CELL DEATH; CULTURE MEDIUM; GENE INACTIVATION; REACTION TIME; SALMONELLA TYPHIMURIUM; TEMPERATURE;

BACTERIA (MICROORGANISMS); SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0033824051     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1999.0308     Document Type: Article

References (20)

1. Inactivation of Escherichia coli by carbon dioxide under pressure
2. Use of carbon dioxide for extending shelf-life of prepackaged beef
3. A review of effects of carbon dioxide on microbial growth and food quality
4. Antimicrobial effect of pressurized carbon dioxide on Staphylococcus aureus in broth and milk
5. Salmonella
6. Inactivation of micro-organisms by carbon dioxide under pressure
7. The safety of modified atmosphere packaging: A review
8. Inactivation of Lactobacillus sp. from Kimchi by high pressure carbon dioxide
9. pH homeostasis in lactic acid bacteria
10. 2 on the survival of yeast cells
11. Sterilization of micro-organisms with supercritical carbon dioxide
12. Foodborne microbial diseases
13. Effects of high pressure carbon dioxide on the reduction of microorganisms in fresh celery
14. Inactivation of Saccharomyces cerevisiae by supercritical and subcritical carbon dioxide
15. Inactivation of Leuconostoc dextranicum with carbon dioxide under pressure
16. Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes
17. Developments of nonthermal processes for food preservation
18. Bacterial effect of high pressure CO2 treatment on foods spiked with Listeria or Salmonella