Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice stored at 35 °C

International Journal of Food Microbiology

Volumn 137, Issue 2-3, 2010, Pages 295-298

  Spinelli, Ana Cláudia N F ^a   Sant'Ana, Anderson S ^a,b   Pacheco Sanchez, Cristiana P ^a   Massaguer, Pilar R ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Alicyclobacillus acidoterrestris; Growth and predictive microbiology; Hot fill; Inactivation; Orange juice; Spoilage

Indexed keywords

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CONTROLLED STUDY; FOOD CONTROL; FOOD PROCESSING; FOOD SPOILAGE; NONHUMAN; ORANGE JUICE; PASTEURIZATION; STORAGE TEMPERATURE;

ALICYCLOBACILLUS; BEVERAGES; CITRUS SINENSIS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD PRESERVATION; HOT TEMPERATURE; MICROBIAL VIABILITY; TIME FACTORS;

ALICYCLOBACILLUS ACIDOTERRESTRIS;

EID: 74249098015     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.11.003     Document Type: Article

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