Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster

LWT

Volumn 42, Issue 8, 2009, Pages 1320-1324

  Song, Hyun Pa ^a,b   Kim, Binna ^a   Jung, Samooel ^a   Choe, Jun Ho ^a   Yun, Hyejeong ^a   Kim, Yun Ji ^c   Jo, Cheorun ^a  

^a Chungnam National University   (South Korea)

^b Korea Atomic Energy Research Institute   (South Korea)

^c Korea Food Research Institute   (South Korea)

Author keywords

D10; Irradiation; Microbial quality; Oyster Jeotkal; Pathogen

Indexed keywords

ELECTRON BEAMS; ELECTRON IRRADIATION; ELECTRONS; FOOD MICROBIOLOGY; FOOD PRODUCTS; MOLLUSCS; RADIATION; SHELLFISH;

D10; ELECTRON BEAM IRRADIATION; FOOD-BORNE PATHOGENS; LISTERIA MONOCYTOGENES; MICROBIAL LEVELS; MICROBIAL QUALITY; OYSTER JEOTKAL; STAPHYLOCOCCUS AUREUS; V. PARAHAEMOLYTICUS; VIBRIO PARAHAEMOLYTICUS;

PATHOGENS;

LISTERIA MONOCYTOGENES; OSTREIDAE; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

EID: 67349150792     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.018     Document Type: Article

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