Greater high-pressure resistance of bacteria in oysters than in buffer

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 1, 2005, Pages 83-90

  Smiddy, Mary ^a   O'Gorman, Lisa ^a   Sleator, Roy D ^a,b   Kerry, Joseph P ^a   Patterson, Margaret F ^c,d   Kelly, Alan L ^a   Hill, Colin ^a,b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

^d QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

Baroresistance; Escherichia coli; High pressure; Listeria innocua; Listeria monocytogenes; Oysters; Vibrio mimicus

Indexed keywords

BACTERIA; BIOTECHNOLOGY; COMPOSITION; ESCHERICHIA COLI; HIGH PRESSURE EFFECTS; MICROBIOLOGY; SALTS; SAMPLING;

BARORESISTANCE; HIGH PRESSURE RESISTANCE; HIGHT PRESSURE TREATMENT; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; OYSTERS; VIBRIO MIMICUS;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; GLYCINE MAX; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; NEGIBACTERIA; OSTREIDAE; POSIBACTERIA; VIBRIO MIMICUS;

EID: 19644390762     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.10.005     Document Type: Article

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