Combining nonthermal technologies to control foodborne microorganisms

International Journal of Food Microbiology

Volumn 89, Issue 2-3, 2003, Pages 125-138

  Ross, Alexander I V ^a   Griffiths, Mansel W ^a   Mittal, Gauri S ^a   Deeth, Hilton C ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Combinations; Mechanisms of inactivation; Microbial control; Nonthermal processing; Nonthermal technology; Synergy

Indexed keywords

ACETIC ACID; ADENOSINE TRIPHOSPHATASE; ANTIINFECTIVE AGENT; BACTERIOCIN; BENZOIC ACID; CARBON DIOXIDE; HYDROCHLORIC ACID; LACTIC ACID DERIVATIVE; LACTOFERRICIN; LACTOFERRIN; LYSOZYME; NISIN; PEDIOCIN; PEPTIDOGLYCAN; SORBIC ACID;

ACIDIFICATION; ANTIMICROBIAL ACTIVITY; ENVIRONMENTAL TEMPERATURE; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; FOOD PROCESSING; GAMMA IRRADIATION; HIGH TEMPERATURE PROCEDURES; HYDROSTATIC PRESSURE; IONIZING RADIATION; LIGHT EXPOSURE; MAGNETIC FIELD; MICROBIAL CONTAMINATION; NONHUMAN; PH; PULSED ELECTRIC FIELD; REVIEW; ULTRASOUND;

EID: 0242457337     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00161-2     Document Type: Review

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