Effect of hydrodynamic pressure processing on the survival of Escherichia coli O157:H7 in ground beef

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 1-2, 2006, Pages 28-31

  Podolak, R ^a   Solomon, M B ^a   Patel, J R ^a   Liu, M N ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

E. coli O157:H7; Ground beef; Hydrodynamic pressure

Indexed keywords

HEAT TREATMENT; HYDRODYNAMICS; SHOCK WAVES; SUPERSONIC AERODYNAMICS;

E. COLI O157:H7; GROUND BEEF; HYDRODYNAMIC PRESSURE;

ESCHERICHIA COLI;

ESCHERICHIA COLI; ESCHERICHIA COLI O157:H7;

EID: 33646244979     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.08.005     Document Type: Article

References (19)

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