Resistance of Campylobacter jejuni to heat and to pulsed electric fields

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 283-289

  Sagarzazu, N ^a   Cebrian G ^a   Pagan R ^a   Condon S ^a   Manas P ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Campylobacter; Growth phase; Heat treatments; pH; Pulsed electric fields

Indexed keywords

CAMPYLOBACTER JEJUNI; CAMPYLOBACTER SPP; CAMPYLOBACTERS; DECIMAL REDUCTION; ELECTRIC FIELD STRENGTH; GROWTH PHASE; HEAT SENSITIVE; HIGH RESISTANCE; HYGIENIZATION; MODEL-BASED; PATHOGENIC MICROORGANISMS; PULSED ELECTRIC FIELD; PYRUVATES; SAFETY OF FOOD; STATIONARY PHASE; VEGETATIVE CELLS; Z VALUE;

ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; HEAT TREATMENT; MICROORGANISMS; SODIUM; WEIBULL DISTRIBUTION;

HEAT RESISTANCE;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; CAMPYLOBACTER JEJUNI;

EID: 77649232430     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.01.004     Document Type: Article

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