Effect of high-pressure treatment on survival of Escherichia coli O157:H7 population in tomato juice

Journal of Food, Agriculture and Environment

Volumn 5, Issue 1, 2007, Pages 111-115

  Bari, Md Latiful ^a   Ukuku, Dike O ^b   Mori, Mayuka ^c   Kawamoto, Shinichi ^a   Yamamoto, Kazutaka ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c Ifuji Sangyou Co Ltd   (Japan)

Author keywords

Escherichia coli O157:H7; High hydrostatic pressure; Phosphate buffer; Repeating high pressure; Tomato juice

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI O157:H-; LYCOPERSICON ESCULENTUM;

EID: 33847395341     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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