Inactivation of microbes using ultrasound: A review

International Journal of Food Microbiology

Volumn 87, Issue 3, 2003, Pages 207-216

  Piyasena, P ^a   Mohareb, E ^a   McKellar, R C ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Bacteria; Food; Inactivation; Manosonication; Manothermosonication; Microorganisms; Thermosonication; Ultrasound

Indexed keywords

CALCIUM; CHLORINE; DIPICOLINIC ACID; ERYTHROMYCIN; FATTY ACID; FREE RADICAL; GENTAMICIN; GLYCEROL; GLYCOLIPID; GLYCOPEPTIDE; NITROGEN;

ASPERGILLUS NIGER; BACILLUS SUBTILIS; BACTERIAL SPORE; BACTERICIDAL ACTIVITY; BIOFILM; CELL MEMBRANE; CONSUMER; ESCHERICHIA COLI; FLAVOR; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; FOOD SAFETY; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TOLERANCE; HEATING; HERPES SIMPLEX VIRUS 1; LISTERIA MONOCYTOGENES; MATHEMATICAL COMPUTING; MICROBIAL GROWTH; NONHUMAN; NUTRIENT; PASTEURIZATION; PENICILLIUM DIGITATUM; PH; PRESSURE; PROTEUS MIRABILIS; PROTOPLAST; PSEUDOMONAS AERUGINOSA; REVIEW; SACCHAROMYCES CEREVISIAE; SALMONELLA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE; TRANSDUCER; ULTRASOUND; YERSINIA ENTEROCOLITICA;

EID: 0141535340     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00075-8     Document Type: Review

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