Effect of water activity on the inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

International Journal of Food Science and Technology

Volumn 43, Issue 4, 2008, Pages 579-586

  Black, Jennifer Leah ^a   Jaczynski, Jacek ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

D value; Electron beam; Escherichia coli O157:H7; Inactivation kinetics; Non thermal food preservation; Water activity

Indexed keywords

COLUMBA; ESCHERICHIA COLI; SALMONIDAE;

EID: 40549131867     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01480.x     Document Type: Article

References (28)