Kinetic studies on the high pressure carbon dioxide inactivation of Salmonella typhimurium

Journal of Food Engineering

Volumn 50, Issue 1, 2001, Pages 25-28

  Erkmen, Osman ^a   Karaman, Hasan ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

High pressure carbon dioxide; Inactivation kinetics; Salmonella typhimurium

Indexed keywords

CARBON DIOXIDE; HIGH PRESSURE EFFECTS; REACTION KINETICS;

INACTIVATION KINETICS; PHYSIOLOGICAL SALINE (PS);

MICROORGANISMS;

SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0035480111     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00191-6     Document Type: Article

References (15)

1. Inactivation of Escherichia coli by carbon dioxide under pressure
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5. Salmonella
6. Inactivation of microorganisms by carbon dioxide under pressure
7. Inactivation of Lactobacillus sp. from kimchi by high pressure carbon dioxide
8. 2 on the survival of yeast cells
9. Sterilization of microorganisms with supercritical carbon dioxide
10. Foodborne microbial diseases
11. Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes
12. Inactivation of Leuconostoc dextranicum with carbon dioxide under pressure
13. 2 treatment on foods spiked with Listeria or Salmonella