Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure

International Journal of Food Microbiology

Volumn 124, Issue 3, 2008, Pages 275-278

  Buzrul, Sencer ^a,b   Alpas, Hami ^b   Largeteau, Alain ^a   Demazeau, Gérard ^a  

^a INST CHIM MATIERE COND BORDEAUX   (France)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

E. coli; High hydrostatic pressure; Kiwifruit juice; L. innocua; Pineapple juice; Pulse pressure treatment

Indexed keywords

ARTICLE; CONTROLLED STUDY; ESCHERICHIA COLI; FOOD STORAGE; FRUIT JUICE; HYDROSTATIC PRESSURE; KIWIFRUIT; LISTERIA INNOCUA; LOW TEMPERATURE; NONHUMAN; PINEAPPLE JUICE; ROOM TEMPERATURE; STORAGE TEMPERATURE;

ACTINIDIA; ANANAS; BEVERAGES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; HYDROSTATIC PRESSURE; LISTERIA; TIME FACTORS;

ACTINIDIA DELICIOSA; ANANAS COMOSUS; ESCHERICHIA COLI; LISTERIA INNOCUA;

EID: 43649104611     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.03.015     Document Type: Article

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