Reducing oyster-associated bacteria levels using supercritical fluid CO2 as an agent of warm pasteurization

International Journal of Food Microbiology

Volumn 138, Issue 1-2, 2010, Pages 63-70

  Meujo, Damaris A F ^a   Kevin, Dion A ^a   Peng, Jiangnan ^a   Bowling, John J ^a   Liu, Jianping ^b   Hamann, Mark T ^a  

^a UNIVERSITY OF MISSISSIPPI   (United States)

^b The University of Mississippi   (United States)

Author keywords

Oysters; Post Harvest Processing; scCO2; Vibrio spp

Indexed keywords

CARBON DIOXIDE;

ANIMAL TISSUE; ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM ISOLATION; CONTROLLED STUDY; ESCHERICHIA COLI; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD CONTROL; FOOD MICROBIOTECHNOLOGY; HEAT TREATMENT; NONHUMAN; OYSTER; PASTEURIZATION; SENSORY ANALYSIS; SUPERCRITICAL FLUID; VIBRIO FISCHERI;

ANIMALS; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROSTATIC PRESSURE; OSTREIDAE; SHELLFISH; TASTE; TEMPERATURE; TIME FACTORS; VIBRIO;

BACTERIA (MICROORGANISMS); OSTREIDAE; VIBRIO; VIBRIO FISCHERI;

EID: 76949109086     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.11.012     Document Type: Article

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