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Journal of Food Protection

Volumn 63, Issue 12, 2000, Pages 1713-1718

Evaluation of batch and semicontinuous application of high hydrostatic pressure on foodborne pathogens in salsa

(4) Raghubeer, Errol V a,b Dunne, C Patrick c Farkas, Daniel F d Ting, Edmund Y b

a Nalley's Fine Foods (United States)

b FLOW INTERNATIONAL CORPORATION (United States)

c U S ARMY (United States)

d OREGON STATE UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD CONTAMINATION; FOOD STORAGE; GENETIC STRAIN; HYDROSTATIC PRESSURE; HYPERBARISM; INOCULATION; MICROBIAL CONTAMINATION; STORAGE TEMPERATURE; SURVIVAL; TOMATO; UNITED STATES;

ESCHERICHIA COLI; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; LISTERIA WELSHIMERI; LYCOPERSICON ESCULENTUM; STAPHYLOCOCCUS AUREUS;

EID: 0034473854 PISSN: 0362028X EISSN: None Source Type: Journal
DOI: 10.4315/0362-028X-63.12.1713 Document Type: Article

Times cited : (19)

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