Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: From kinetics to process validation

Food Microbiology

Volumn 25, Issue 7, 2008, Pages 936-941

  Naim, F ^a   Zareifard, M R ^a   Zhu, S ^a   Huizing, R H ^b   Grabowski, S ^a   Marcotte, M ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Acidification; Aseptic processing; ATCC 11437; C. sporogenes; Carrot alginate particles; Hurdles; Nisin; Spores; Thermal inactivation; Validation

Indexed keywords

ALGINIC ACID; GLUCURONIC ACID; HEXURONIC ACID; NISIN;

ARTICLE; BACTERIAL COUNT; BACTERIAL SPORE; BIOLOGICAL MODEL; CARROT; CLOSTRIDIUM; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; METHODOLOGY; MICROBIOLOGY; PH; PHYSIOLOGY; SAFETY;

ALGINATES; CLOSTRIDIUM; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DAUCUS CAROTA; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; GLUCURONIC ACID; HEAT; HEXURONIC ACIDS; HUMANS; HYDROGEN-ION CONCENTRATION; MODELS, BIOLOGICAL; NISIN; SPORES, BACTERIAL;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM SPOROGENES; DAUCUS CAROTA;

EID: 49449115641     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.06.005     Document Type: Article

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