PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice

International Journal of Food Microbiology

Volumn 138, Issue 1-2, 2010, Pages 13-18

  McNamee, C ^a   Noci, F ^a   Cronin, D A ^a   Lyng, J G ^a   Morgan, D J ^a   Scannell, A G M ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Hurdle concept; Natamycin; Nisin; Non thermal preservation; Organic acids; Pichia fermentans; Pulse electric fields

Indexed keywords

BENZOIC ACID; LACTIC ACID; NATAMYCIN; NISIN;

ARTICLE; BACTERIAL VIABILITY; CONTROLLED STUDY; ESCHERICHIA COLI K 12; FOOD CONTROL; FOOD MICROBIOTECHNOLOGY; FOOD PRESERVATION; FOOD SPOILAGE; GROWTH INHIBITION; HEAT TREATMENT; LISTERIA INNOCUA; NONHUMAN; ORANGE JUICE; PICHIA; PICHIA FERMENTANS; PULSED ELECTRIC FIELD;

ANTI-BACTERIAL AGENTS; BENZOIC ACID; BEVERAGES; CITRUS SINENSIS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DRUG COMBINATIONS; DRUG SYNERGISM; ELECTRIC STIMULATION; ESCHERICHIA COLI K12; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; HUMANS; HYDROGEN-ION CONCENTRATION; LISTERIA; MICROBIAL VIABILITY; NATAMYCIN; NISIN; PICHIA;

ESCHERICHIA COLI; LISTERIA INNOCUA; PICHIA FERMENTANS;

EID: 76949106044     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.12.001     Document Type: Article

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