Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 under isothermal-endpoint pressure conditions

Journal of Food Engineering

Volumn 77, Issue 3, 2006, Pages 620-627

  Guan, Dongsheng ^a   Chen, Haiqiang ^a   Ting, Edmund Y ^b   Hoover, Dallas G ^a  

^a UNIVERSITY OF DELAWARE   (United States)

^b Avure Technologies Incorporated   (United States)

Author keywords

E. coli O157:H7; High hydrostatic pressure; Inactivation; Modeling; S. aureus; UHT milk

Indexed keywords

CHARACTERIZATION; DAIRY PRODUCTS; HIGH PRESSURE EFFECTS; HIGH TEMPERATURE EFFECTS; HYDROSTATIC PRESSING; ISOTHERMS; MATHEMATICAL MODELS; REACTION KINETICS;

HIGH PRESSURE PROCESSING (HPP); LOG-LOGISTIC MODEL; MICROBIAL INACTIVATION KINETICS; STAPHYLOCOCCUS AUREUS; ULTRA-HIGH TEMPERATURE (UHT) MILK;

ESCHERICHIA COLI;

ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS;

EID: 33745186241     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.07.021     Document Type: Article

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