High carbon dioxide pressure inactivation kinetics of Escherichia coli in broth

Food Microbiology

Volumn 18, Issue 1, 2001, Pages 11-16

  Karaman, H ^a   Erkmen, O ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL CELL; CARBON DIOXIDE; CELL INACTIVATION; CHEMICAL REACTION KINETICS; FOOD MICROBIOTECHNOLOGY; HYPERBARISM;

ESCHERICHIA COLI;

EID: 0035121798     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2000.0371     Document Type: Article

References (15)

1. Inactivation of Escherichia coli by carbon dioxide under pressure
2. Outbreaks of Escherichia coli O157:H7 and cryptosporidiosis associated with drinking unpasteurized apple cider - Connecticut and New York, Oct
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. Inactivation of micro-organisms by carbon dioxide under pressure
6. Coliforms - Escherichia coli and its toxins
7. Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide
8. Inactivation of Lactobacillus sp. from Kimchi by high pressure carbon dioxide
9. 2 on the survival of yeast cells
10. Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes
11. Kinetic analysis of Zygosaccharomyces bailii inactivation by high hydrostatic pressure
12. Effectiveness of sanitizing agents in inactivating Escherichia coli in Golden Delicious apples
13. 2 treatment on foods spiked with Listeria or Salmonella