Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability

Food Control

Volumn 20, Issue 8, 2009, Pages 691-695

  Chaves López, Clemencia ^a   Lanciotti, Rosalba ^b   Serio, Annalisa ^a   Paparella, Antonello ^a   Guerzoni, Elisabetta ^b   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Bacillus cereus; Bacillus subtilis; High pressure homogenization; Spore inactivation; Stress

Indexed keywords

BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 62549083437     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.09.001     Document Type: Article

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