Inactivation and sublethal injury of foodborne pathogens by high pressure processing: Evaluation with conventional media and thin agar layer method

Food Research International

Volumn 37, Issue 9, 2004, Pages 861-866

  Yuste, Josep ^a   Capellas, Marta ^a   Fung, Daniel Y C ^b   Mor Mur, Montserrat ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Bacterial recovery; Foodborne pathogens; High pressure processing; Inactivation; Sublethal injury; Thin agar layer method

Indexed keywords

BACTERIA; CELLS;

FOODBORNE PATHOGENS; SUBLETHAL INJURY;

FOOD PRODUCTS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; GLYCINE MAX; LISTERIA; LISTERIA MONOCYTOGENES; MICROBIOTA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; VIBRIO; VIBRIO PARAHAEMOLYTICUS; YERSINIA; YERSINIA ENTEROCOLITICA;

EID: 4143138896     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.05.002     Document Type: Article

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