Effect of hydrostatic pressure pulsing on the inactivation of Salmonella enteritidis in liquid whole egg

Foodborne Pathogens and Disease

Volumn 5, Issue 2, 2008, Pages 175-182

  Bari, M L ^a   Ukuku, D O ^b   Mori, M ^c   Kawamoto, S ^a   Yamamoto, K ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c Ifuji Sangyo Co Ltd   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL STRAIN; CONTROLLED STUDY; EGG; FOOD CONTAMINATION; HYDROSTATIC PRESSURE; INOCULATION; INTERMETHOD COMPARISON; MICROBIAL CONTAMINATION; NONHUMAN; PRIORITY JOURNAL; SALMONELLA ENTERITIDIS;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; EGGS; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; HYDROSTATIC PRESSURE; SALMONELLA ENTERITIDIS; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); SALMONELLA; SALMONELLA ENTERITIDIS;

EID: 42149089878     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2007.0055     Document Type: Article

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