Inactivation of Salmonella Typhimurium and Listeria monocytogenes using high-pressure treatments: Destruction or sublethal stress?

Letters in Applied Microbiology

Volumn 42, Issue 4, 2006, Pages 357-362

  Ritz, M ^a   Pilet, M F ^a   Jugiau, F ^a   Rama, F ^a   Federighi, M ^a  

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

Author keywords

High pressure; Inactivation; Listeria monocytogenes; Resuscitation; Salmonella Typhimurium

Indexed keywords

FOOD MICROBIOLOGY; FOOD PRODUCTS; FOOD STORAGE; HYDRAULICS; LISTERIA; PATHOGENS; RESUSCITATION; SALMONELLA;

BACTERIAL SUSPENSIONS; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; INACTIVATION; LISTERIA MONOCYTOGENES; MICRO-ORGANISMS; PRESSURE TREATMENTS; S. TYPHIMURIUM; SALMONELLA TYPHIMURIUM;

HYDROSTATIC PRESSURE;

BACTERIA; BACTERIOLOGY; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; PH EFFECTS; RESUSCITATION; SUSPENSIONS (FLUIDS);

BACTERIAL DISEASE;

ARTICLE; BACTERIAL COUNT; CELL VIABILITY; HYDROSTATIC PRESSURE; HYPERBARISM; LISTERIA MONOCYTOGENES; MICROBIAL ACTIVITY; NONHUMAN; PH; SALMONELLA TYPHIMURIUM; STORAGE TEMPERATURE;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 33645066929     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.01868.x     Document Type: Article

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