Inactivation kinetics of a piezotolerant Staphylococcus aureus isolated from high-pressure-treated sliced ham by high pressure in buffer and in a ham model system: Evaluation in selective and non-selective medium

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 4, 2007, Pages 478-484

  Tassou, Chrysoula C ^a   Galiatsatou, Polymnia ^a   Samaras, Fotis J ^a   Mallidis, Constantinos G ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Ham; High pressure; Inactivation; Meat products; Selective media; Staphylococcus aureus; Sublethal injury

Indexed keywords

CELLS; FOOD PROCESSING; KINETICS; PATHOGENS;

PRESSURE DEATH TIME (PDT); SUBLETHAL INJURY;

BACTERIA;

STAPHYLOCOCCUS AUREUS;

EID: 36049004414     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.04.002     Document Type: Article

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