pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes

International Journal of Food Microbiology

Volumn 111, Issue 2, 2006, Pages 175-179

  Koseki, Shigenobu ^a   Yamamoto, Kazutaka ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

High hydrostatic pressure; Inactivation; Listeria monocytogenes; pH

Indexed keywords

PEPTONE; WATER;

ARTICLE; BACTERICIDAL ACTIVITY; BACTERIUM CONTAMINATION; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD HANDLING; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; NONHUMAN; PH; SOLUTE; TEMPERATURE;

COLONY COUNT, MICROBIAL; CULTURE MEDIA; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; OSMOLAR CONCENTRATION; PREDICTIVE VALUE OF TESTS; TEMPERATURE; TIME FACTORS;

LISTERIA MONOCYTOGENES;

EID: 33747814161     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.05.008     Document Type: Article

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