Influence of kinetic parameters of high pressure processing on bacterial inactivation in a buffer system

International Journal of Food Microbiology

Volumn 106, Issue 3, 2006, Pages 324-330

  Chapleau, N ^a   Ritz, M ^b   Delepine S ^a   Jugiau, F ^b   Federighi, M ^b   De Lamballerie, M ^a  

^a Universite de Nantes   (France)

^b Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

Author keywords

Bacteria; High pressure processing; Inactivation; Listeria monocytogenes; Salmonella typhimurium

Indexed keywords

BUFFER;

ARTICLE; ATMOSPHERIC PRESSURE; BACTERIAL CELL; BACTERIAL SURVIVAL; CONTROLLED STUDY; KINETICS; LISTERIA MONOCYTOGENES; NONHUMAN; SALMONELLA TYPHIMURIUM; TEMPERATURE SENSITIVITY; TIME;

COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; KINETICS; LISTERIA MONOCYTOGENES; PRESSURE; SALMONELLA TYPHIMURIUM; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 31544440462     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.09.009     Document Type: Article

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