The Monte Carlo simulation is used to establish the most influential parameters on the final load of pulsed electric fields E. coli cells

Food Control

Volumn 18, Issue 8, 2007, Pages 934-938

  Ferrer, C ^a   Rodrigo, D ^a   Pina, M C ^a   Klein, G ^a   Rodrigo, M ^a   Martinez A ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

E. coli; Monte Carlo; Pulsed electric fields (PEF)

Indexed keywords

DAUCUS CAROTA; ESCHERICHIA COLI;

EID: 33846592817     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.05.009     Document Type: Article

References (4)

1. Gould G.W. New methods of food preservation (1996), Chapman & Hall, London
2. Jayaram S., Castle G.S.P., and Margaritis A. Kinetics of sterilization of Lactobacillus brevis by the application of high electric voltage pulses. Biotechnology and Bioengineering 40 (1992) 1412-1420
3. Ross T. Journal of Applied Bacteriology 81 (1996) 501-508
4. Zechman, L.G. (1988). Heat inactivation kinetics of Bacillus stearothermophilus spores. PhD Thesis. University of Minnesota, United States.