The lactoperoxidase system increases efficacy of high-pressure inactivation of foodborne bacteria

International Journal of Food Microbiology

Volumn 81, Issue 3, 2003, Pages 211-221

  García Graells, Cristina ^a   Van Opstal, Isabelle ^a   Vanmuysen, Suzy C M ^a   Michiels, Chris W ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

High hydrostatic pressure; Lactoperoxidase system; Nonthermal pasteurisation

Indexed keywords

HYDROGEN PEROXIDE; LACTOPEROXIDASE; THIOCYANATE;

ARTICLE; BACTERIAL GROWTH; BACTERICIDAL ACTIVITY; BACTERIUM; CELL DENSITY; CONTROLLED STUDY; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; HYDROSTATIC PRESSURE; HYPERBARISM; INSTRUMENT STERILIZATION; LACTOBACILLUS PLANTARUM; LISTERIA INNOCUA; MILK; NONHUMAN; PASTEURIZATION; PSEUDOMONAS FLUORESCENS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

ANIMALS; BACTERIA; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN PEROXIDE; HYDROSTATIC PRESSURE; LACTOPEROXIDASE; MILK; REPRODUCIBILITY OF RESULTS; THIOCYANATES; TIME FACTORS;

ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LISTERIA; LISTERIA INNOCUA; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 0037465606     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00263-5     Document Type: Article

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