Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing

Brazilian Journal of Medical and Biological Research

Volumn 38, Issue 8, 2005, Pages 1259-1265

  Fioretto, F ^a,b,c   Cruz, C ^a   Largeteau, A ^b   Sarli, T A ^c   Demazeau, G ^b   El Moueffak, A ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b Ecole Nationale Superieure de Chimie et de Physique de Bordeaux   (France)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Caviar; High pressure processing; Pressure cycles; Salmonella enteritidis; Staphylococcus aureus; Tryptic soy broth

Indexed keywords

ARTICLE; BACTERIAL COLONIZATION; CELL VIABILITY; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; FOOD PRESERVATION; FOOD PROCESSING; HYDROSTATIC PRESSURE; HYPERBARISM; INOCULATION; NONHUMAN; ROOM TEMPERATURE; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS; STATISTICAL ANALYSIS; STATISTICAL SIGNIFICANCE;

SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

EID: 23844523418     PISSN: 0100879X     EISSN: 1414431X     Source Type: Journal    
DOI: 10.1590/S0100-879X2005000800015     Document Type: Article

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