Inactivation of Escherichia coli O157:H7 in liquid dialyzed egg using pulsed electric fields

Food and Bioproducts Processing

Volumn 82, Issue 2 C, 2004, Pages 151-156

  Amiali, M ^a   Ngadi, M O ^a   Raghavan, V G S ^a   Smith, J P ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Dialyzed liquid egg products; Egg white; Egg yolk; Escherichia coli O157:H7; Inactivation; Liquid whole egg; Pulsed electric field

Indexed keywords

BIOTECHNOLOGY; DIALYSIS; ELECTRIC FIELD EFFECTS; ESCHERICHIA COLI; FOOD PRODUCTS; GROWTH KINETICS; LOW TEMPERATURE EFFECTS; MICROBIOLOGY; TEMPERATURE CONTROL; WATER COOLING SYSTEMS;

BACTERIA INACTIVATION; INACTIVATION KINETICS; LIQUID DIALYZED EGG; MICROBIAL INACTIVATION RATE; PULSED ELECTRIC FIELDS;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 3242795834     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/0960308041614936     Document Type: Article

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