메뉴 건너뛰기




Volumn 27, Issue 4, 2010, Pages 550-558

Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH

Author keywords

L. monocytogenes; Pasteurization; PEF; S. aureus; Target microorganism

Indexed keywords

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; POSIBACTERIA; STAPHYLOCOCCUS AUREUS;

EID: 77951252206     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.01.002     Document Type: Article
Times cited : (32)

References (60)
  • 1
    • 33846353510 scopus 로고    scopus 로고
    • Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing
    • Ahn J., Balasubramaniam V.M., and Youself A.E. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int. J. Food Microbiol. 113 3 (2007) 321-329
    • (2007) Int. J. Food Microbiol. , vol.113 , Issue.3 , pp. 321-329
    • Ahn, J.1    Balasubramaniam, V.M.2    Youself, A.E.3
  • 2
    • 0034630248 scopus 로고    scopus 로고
    • Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields
    • Álvarez I., Raso J., Palop A., and Sala F.J. Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields. Int. J. Food Microbiol. 55 (2000) 143-146
    • (2000) Int. J. Food Microbiol. , vol.55 , pp. 143-146
    • Álvarez, I.1    Raso, J.2    Palop, A.3    Sala, F.J.4
  • 3
    • 0141590567 scopus 로고    scopus 로고
    • Resistance variation of Salmonella enterica serovars to pulsed electric fields treatments
    • Álvarez I., Manas P., Condon S., Sala F.J., and Raso J. Resistance variation of Salmonella enterica serovars to pulsed electric fields treatments. J. Food Sci. 68 7 (2003) 2316-2320
    • (2003) J. Food Sci. , vol.68 , Issue.7 , pp. 2316-2320
    • Álvarez, I.1    Manas, P.2    Condon, S.3    Sala, F.J.4    Raso, J.5
  • 4
    • 0043068349 scopus 로고    scopus 로고
    • The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields
    • Álvarez I., Pagán R., Condón S., and Raso J. The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields. Int. J. Food Microbiol. 87 1-2 (2003) 87-95
    • (2003) Int. J. Food Microbiol. , vol.87 , Issue.1-2 , pp. 87-95
    • Álvarez, I.1    Pagán, R.2    Condón, S.3    Raso, J.4
  • 5
    • 0242709364 scopus 로고    scopus 로고
    • Inactivation of Yersinia enterocolitica by pulsed electric fields
    • Álvarez I., Raso J., Sala F.J., and Condón S. Inactivation of Yersinia enterocolitica by pulsed electric fields. Food Microbiol. 20 (2003) 691-700
    • (2003) Food Microbiol. , vol.20 , pp. 691-700
    • Álvarez, I.1    Raso, J.2    Sala, F.J.3    Condón, S.4
  • 8
    • 33745109033 scopus 로고    scopus 로고
    • Staphylococcus aureus
    • Lund B.M., Baird-Parker A.C., and Gould G.W. (Eds), Aspen Publishers Inc., Maryland
    • Baird-Parker T. Staphylococcus aureus. In: Lund B.M., Baird-Parker A.C., and Gould G.W. (Eds). The Microbiological Safety and Quality of Food (2000), Aspen Publishers Inc., Maryland 1317-1335
    • (2000) The Microbiological Safety and Quality of Food , pp. 1317-1335
    • Baird-Parker, T.1
  • 9
    • 0033150882 scopus 로고    scopus 로고
    • Validating and comparing predictive models
    • Baranyi J., Pin C., and Ross T. Validating and comparing predictive models. Int. J. Food Microbiol. 48 (1999) 159-166
    • (1999) Int. J. Food Microbiol. , vol.48 , pp. 159-166
    • Baranyi, J.1    Pin, C.2    Ross, T.3
  • 11
    • 0037170799 scopus 로고    scopus 로고
    • On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells
    • van Boekel M.A.J.S. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. Int. J. Food Microbiol. 74 1-2 (2002) 139-159
    • (2002) Int. J. Food Microbiol. , vol.74 , Issue.1-2 , pp. 139-159
    • van Boekel, M.A.J.S.1
  • 12
    • 34548591353 scopus 로고    scopus 로고
    • Heat and pulsed electric field resistance of pigmented and non-pigmented enterotoxigenic strains of Staphylococcus aureus in exponential and stationary phase of growth
    • Cebrián G., Sagarzazu N., Pagán R., Condón S., and Mañas P. Heat and pulsed electric field resistance of pigmented and non-pigmented enterotoxigenic strains of Staphylococcus aureus in exponential and stationary phase of growth. Int. J. Food Microbiol. 118 (2007) 304-311
    • (2007) Int. J. Food Microbiol. , vol.118 , pp. 304-311
    • Cebrián, G.1    Sagarzazu, N.2    Pagán, R.3    Condón, S.4    Mañas, P.5
  • 13
    • 33845496295 scopus 로고    scopus 로고
    • Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk
    • Chen H.Q. Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk. Food Microbiol. 24 3 (2007) 197-204
    • (2007) Food Microbiol. , vol.24 , Issue.3 , pp. 197-204
    • Chen, H.Q.1
  • 14
    • 0035652508 scopus 로고    scopus 로고
    • Joint action of chemicals in algal toxicity tests: influence of response level and dose-response regression model
    • Christensen E.R., Chen D.X., Nyholm N., and Kusk K.O. Joint action of chemicals in algal toxicity tests: influence of response level and dose-response regression model. Environ. Toxicol. Chem. 20 10 (2001) 2361-2369
    • (2001) Environ. Toxicol. Chem. , vol.20 , Issue.10 , pp. 2361-2369
    • Christensen, E.R.1    Chen, D.X.2    Nyholm, N.3    Kusk, K.O.4
  • 15
    • 0030026606 scopus 로고    scopus 로고
    • Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis
    • Condón S., Palop A., Raso J., and Sala F.J. Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis. Lett. Appl. Microbiol. 22 (1996) 149-152
    • (1996) Lett. Appl. Microbiol. , vol.22 , pp. 149-152
    • Condón, S.1    Palop, A.2    Raso, J.3    Sala, F.J.4
  • 17
    • 0011110483 scopus 로고    scopus 로고
    • Listeria monocytogenes
    • Lund B.M., Baird-Parker T.C., and Gould G.W. (Eds), Aspen Publishers, Inc., Maryland
    • Farber J.M., and Peterkin P.I. Listeria monocytogenes. In: Lund B.M., Baird-Parker T.C., and Gould G.W. (Eds). The Microbiological Safety and Quality of Food (2000), Aspen Publishers, Inc., Maryland 1178-1216
    • (2000) The Microbiological Safety and Quality of Food , pp. 1178-1216
    • Farber, J.M.1    Peterkin, P.I.2
  • 18
    • 0345802311 scopus 로고    scopus 로고
    • The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber
    • Fleischman G.J., Ravishankarm S., and Balasubramaniam V.M. The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber. Food Microbiol. 21 1 (2004) 91-95
    • (2004) Food Microbiol. , vol.21 , Issue.1 , pp. 91-95
    • Fleischman, G.J.1    Ravishankarm, S.2    Balasubramaniam, V.M.3
  • 19
    • 33845472657 scopus 로고    scopus 로고
    • Listeria: a foodborne pathogen that knows how to survive
    • Gandhi M., and Chikindas M.L. Listeria: a foodborne pathogen that knows how to survive. Int. J. Food Microbiol. 113 1 (2007) 1-15
    • (2007) Int. J. Food Microbiol. , vol.113 , Issue.1 , pp. 1-15
    • Gandhi, M.1    Chikindas, M.L.2
  • 20
    • 0037219244 scopus 로고    scopus 로고
    • Pulsed electric fields cause sublethal injury in Escherichia coli
    • García D., Gómez N., Condón S., Raso J., and Pagán R. Pulsed electric fields cause sublethal injury in Escherichia coli. Lett. Appl. Microbiol. 36 3 (2003) 140-144
    • (2003) Lett. Appl. Microbiol. , vol.36 , Issue.3 , pp. 140-144
    • García, D.1    Gómez, N.2    Condón, S.3    Raso, J.4    Pagán, R.5
  • 21
    • 21244475984 scopus 로고    scopus 로고
    • Occurrence of sublethal injury after pulsed electric fields depending on the microorganism, the treatment medium pH and the intensity of the treatment investigated
    • García D., Gómez N., Mañas P., Condón S., Raso J., and Pagán R. Occurrence of sublethal injury after pulsed electric fields depending on the microorganism, the treatment medium pH and the intensity of the treatment investigated. J. Appl. Microbiol. 99 (2005) 94-104
    • (2005) J. Appl. Microbiol. , vol.99 , pp. 94-104
    • García, D.1    Gómez, N.2    Mañas, P.3    Condón, S.4    Raso, J.5    Pagán, R.6
  • 23
    • 23144433496 scopus 로고    scopus 로고
    • Modeling inactivation of Listeria monocytogenes by pulsed electric fields
    • Gómez N., García D., Álvarez I., Condón, and Raso J. Modeling inactivation of Listeria monocytogenes by pulsed electric fields. Int. J. Food Microbiol. 103 (2005) 199-206
    • (2005) Int. J. Food Microbiol. , vol.103 , pp. 199-206
    • Gómez, N.1    García, D.2    Álvarez, I.3    Condón4    Raso, J.5
  • 24
    • 15844386418 scopus 로고    scopus 로고
    • A model describing the kinetics of inactivation of Lactobacillus plantarum in a buffer system of different pH and in orange and apple juice
    • Gómez N., García D., Álvarez I., Raso J., and Condón S. A model describing the kinetics of inactivation of Lactobacillus plantarum in a buffer system of different pH and in orange and apple juice. Int. J. Food Eng. 70 (2005) 7-14
    • (2005) Int. J. Food Eng. , vol.70 , pp. 7-14
    • Gómez, N.1    García, D.2    Álvarez, I.3    Raso, J.4    Condón, S.5
  • 25
    • 33947593190 scopus 로고    scopus 로고
    • Effect of a previous heat shock on the thermal resistance of Listeria monocytogenes and Pseudomonas aeruginosa at different pHs
    • Hassani M., Mañas P., Pagán R., and Condón S. Effect of a previous heat shock on the thermal resistance of Listeria monocytogenes and Pseudomonas aeruginosa at different pHs. Int. J. Food Microbiol. 116 2 (2007) 228-238
    • (2007) Int. J. Food Microbiol. , vol.116 , Issue.2 , pp. 228-238
    • Hassani, M.1    Mañas, P.2    Pagán, R.3    Condón, S.4
  • 26
    • 0035804533 scopus 로고    scopus 로고
    • Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design
    • Heinz V., Álvarez I., Angersbach A., and Knorr D. Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design. Trends Food Sci. Technol. 12 (2001) 103-111
    • (2001) Trends Food Sci. Technol. , vol.12 , pp. 103-111
    • Heinz, V.1    Álvarez, I.2    Angersbach, A.3    Knorr, D.4
  • 27
    • 20844447922 scopus 로고    scopus 로고
    • Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating
    • Leizerson S., and Shimoni E. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating. J. Agric. Food Chem. 53 10 (2005) 4012-4018
    • (2005) J. Agric. Food Chem. , vol.53 , Issue.10 , pp. 4012-4018
    • Leizerson, S.1    Shimoni, E.2
  • 28
    • 0037196180 scopus 로고    scopus 로고
    • On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model
    • Mafart P., Couvert O., Gaillard S., and Leguerinel I. On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. Int. J. Food Microbiol. 72 (2002) 107-113
    • (2002) Int. J. Food Microbiol. , vol.72 , pp. 107-113
    • Mafart, P.1    Couvert, O.2    Gaillard, S.3    Leguerinel, I.4
  • 31
    • 0032857859 scopus 로고    scopus 로고
    • Predictive microbiology for the food industry: a review
    • McDonal K., and Sun D. Predictive microbiology for the food industry: a review. Int. J. Food Microbiol. 57 (1999) 1-27
    • (1999) Int. J. Food Microbiol. , vol.57 , pp. 1-27
    • McDonal, K.1    Sun, D.2
  • 32
    • 0037104997 scopus 로고    scopus 로고
    • Predictive microbiology: providing a knowledge-based framework for change management
    • McMeekin T.A., and Ross T. Predictive microbiology: providing a knowledge-based framework for change management. Int. J. Food Microbiol. 78 (2002) 133-153
    • (2002) Int. J. Food Microbiol. , vol.78 , pp. 133-153
    • McMeekin, T.A.1    Ross, T.2
  • 34
    • 0343990040 scopus 로고    scopus 로고
    • Mathematical models for the effects of pH, temperature, and sodium chloride on the growth of Bacillus stearothermophilus in salty carrots
    • Ng T.M., and Schaffner D.W. Mathematical models for the effects of pH, temperature, and sodium chloride on the growth of Bacillus stearothermophilus in salty carrots. Appl. Environ. Microbiol. 63 4 (1997) 1237-1243
    • (1997) Appl. Environ. Microbiol. , vol.63 , Issue.4 , pp. 1237-1243
    • Ng, T.M.1    Schaffner, D.W.2
  • 35
    • 33846442471 scopus 로고    scopus 로고
    • Inactivation of naturally occurring microorganisms in tomato juice using pulsed electric field (PEF) with and without antimicrobials
    • Nguyen P., and Mittal G.S. Inactivation of naturally occurring microorganisms in tomato juice using pulsed electric field (PEF) with and without antimicrobials. Chem. Eng. Process 46 (2007) 360-365
    • (2007) Chem. Eng. Process , vol.46 , pp. 360-365
    • Nguyen, P.1    Mittal, G.S.2
  • 36
    • 0032338090 scopus 로고    scopus 로고
    • Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies
    • Pagán R., Esplugas S., Góngora-Nieto M.M., Barbosa-Cánovas G.V., and Swanson B.G. Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies. Food Sci. Technol. Int. 4 (1998) 33-44
    • (1998) Food Sci. Technol. Int. , vol.4 , pp. 33-44
    • Pagán, R.1    Esplugas, S.2    Góngora-Nieto, M.M.3    Barbosa-Cánovas, G.V.4    Swanson, B.G.5
  • 37
    • 35348880410 scopus 로고    scopus 로고
    • Pressure inactivation kinetics of Enterobacter sakazakii in infant formula milk
    • Pérez M.C.P., Aliaga D.R., Saucedo D., and Martínez A. Pressure inactivation kinetics of Enterobacter sakazakii in infant formula milk. J. Food Prot. 70 (2007) 2281-2289
    • (2007) J. Food Prot. , vol.70 , pp. 2281-2289
    • Pérez, M.C.P.1    Aliaga, D.R.2    Saucedo, D.3    Martínez, A.4
  • 38
    • 51349108658 scopus 로고    scopus 로고
    • Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water
    • Pilavtepe-Çelik M., Buzrul S., Alpas H., and Bozoǧlu F. Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water. J. Food Eng. 90 3 (2009) 388-394
    • (2009) J. Food Eng. , vol.90 , Issue.3 , pp. 388-394
    • Pilavtepe-Çelik, M.1    Buzrul, S.2    Alpas, H.3    Bozoǧlu, F.4
  • 39
    • 61849083632 scopus 로고    scopus 로고
    • Sinergistic effect of Pulsed Electric Fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk
    • Pina-Pérez M.C., Silva-Angulo A.B., Rodrigo D., and Martínez-López A. Sinergistic effect of Pulsed Electric Fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk. Int. J. Food Microbiol. 130 3 (2009) 196-204
    • (2009) Int. J. Food Microbiol. , vol.130 , Issue.3 , pp. 196-204
    • Pina-Pérez, M.C.1    Silva-Angulo, A.B.2    Rodrigo, D.3    Martínez-López, A.4
  • 40
    • 0034933823 scopus 로고    scopus 로고
    • Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment and carvacrol
    • Pol I.E., Mastwijk H.C., Slump R.A., Popa M.E., and Smid E.J. Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment and carvacrol. J. Food Prot. 64 7 (2001) 1012-1018
    • (2001) J. Food Prot. , vol.64 , Issue.7 , pp. 1012-1018
    • Pol, I.E.1    Mastwijk, H.C.2    Slump, R.A.3    Popa, M.E.4    Smid, E.J.5
  • 44
    • 33746161583 scopus 로고    scopus 로고
    • Nature of the inactivation of Escherichia coli suspended in an orange juice and milk beverage
    • Rivas A., Sampedro F., Rodrigo D., Martínez A., and Rodrigo M. Nature of the inactivation of Escherichia coli suspended in an orange juice and milk beverage. Eur. Food Res. Technol. 223 (2006) 541-545
    • (2006) Eur. Food Res. Technol. , vol.223 , pp. 541-545
    • Rivas, A.1    Sampedro, F.2    Rodrigo, D.3    Martínez, A.4    Rodrigo, M.5
  • 46
    • 60349083292 scopus 로고    scopus 로고
    • Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7
    • Saldaña G., Puértolas E., López N., García D., Álvarez I., and Raso J. Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7. Innov. Food Sci. Emerg. Technol. 10 2 (2009) 160-165
    • (2009) Innov. Food Sci. Emerg. Technol. , vol.10 , Issue.2 , pp. 160-165
    • Saldaña, G.1    Puértolas, E.2    López, N.3    García, D.4    Álvarez, I.5    Raso, J.6
  • 47
    • 77949267598 scopus 로고    scopus 로고
    • Saldaña G., Puértolas, E., Condón, S., Raso, J., Álvarez, I., (in press). Modeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH. Int. J. Food Microbiol. doi:10.1016/j.ifset.2010.01.003.
    • Saldaña G., Puértolas, E., Condón, S., Raso, J., Álvarez, I., (in press). Modeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH. Int. J. Food Microbiol. doi:10.1016/j.ifset.2010.01.003.
  • 48
    • 33645960127 scopus 로고    scopus 로고
    • Effect of temperature and substrate on PEF inactivation of Lactobacillus plantarum in an orange juice-milk beverage
    • Sampedro F., Rivas A., Rodrigo D., Martínez A., and Rodrigo M. Effect of temperature and substrate on PEF inactivation of Lactobacillus plantarum in an orange juice-milk beverage. Eur. Food Res. Technol. 223 (2006) 30-34
    • (2006) Eur. Food Res. Technol. , vol.223 , pp. 30-34
    • Sampedro, F.1    Rivas, A.2    Rodrigo, D.3    Martínez, A.4    Rodrigo, M.5
  • 49
    • 77951259071 scopus 로고    scopus 로고
    • Response of some microorganisms to ultraviolet treatment on fresh-cut pear
    • Schenk M., Guerrero S., and Alzamora S.M. Response of some microorganisms to ultraviolet treatment on fresh-cut pear. Food Bioprocess Technol. 1 4 (2008) 384-392
    • (2008) Food Bioprocess Technol. , vol.1 , Issue.4 , pp. 384-392
    • Schenk, M.1    Guerrero, S.2    Alzamora, S.M.3
  • 50
    • 0032346662 scopus 로고    scopus 로고
    • Principles for the establishment of microbiological food safety objectives and related control measures
    • van Schothorst M. Principles for the establishment of microbiological food safety objectives and related control measures. Food Control 9 6 (1998) 379-384
    • (1998) Food Control , vol.9 , Issue.6 , pp. 379-384
    • van Schothorst, M.1
  • 51
    • 38149056579 scopus 로고    scopus 로고
    • Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses
    • Skandamis P.N., Yoon Y., Stopforth J.D., Kendall P.A., and Sofos J.N. Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses. Food Microbiol. 25 2 (2008) 294-303
    • (2008) Food Microbiol. , vol.25 , Issue.2 , pp. 294-303
    • Skandamis, P.N.1    Yoon, Y.2    Stopforth, J.D.3    Kendall, P.A.4    Sofos, J.N.5
  • 52
    • 33244463975 scopus 로고    scopus 로고
    • Enhancing inactivation of Staphylococcus aureus in skim milk by combining high-intensity pulsed electric fields and nisin
    • Sobrino-López A., and Martín-Belloso O. Enhancing inactivation of Staphylococcus aureus in skim milk by combining high-intensity pulsed electric fields and nisin. J. Food Prot. 69 2 (2006) 345-353
    • (2006) J. Food Prot. , vol.69 , Issue.2 , pp. 345-353
    • Sobrino-López, A.1    Martín-Belloso, O.2
  • 53
    • 43649107654 scopus 로고    scopus 로고
    • Effect of environmental factors and cell physiological state on pulsed electric fields resistance and repair capacity of various strains of Escherichia coli
    • Somolinos M., García D., Mañas P., Condón S., and Pagán R. Effect of environmental factors and cell physiological state on pulsed electric fields resistance and repair capacity of various strains of Escherichia coli. Int. J. Food Microbiol. 124 3 (2008) 260-267
    • (2008) Int. J. Food Microbiol. , vol.124 , Issue.3 , pp. 260-267
    • Somolinos, M.1    García, D.2    Mañas, P.3    Condón, S.4    Pagán, R.5
  • 55
    • 36049005592 scopus 로고    scopus 로고
    • Inactivation kinetics and factors of variability in the pulsed light treatment of Listeria innocua cells
    • Uesugi A.R., Woodling S.E., and Moraru C.I. Inactivation kinetics and factors of variability in the pulsed light treatment of Listeria innocua cells. J. Food Prot. 70 (2007) 2518-2525
    • (2007) J. Food Prot. , vol.70 , pp. 2518-2525
    • Uesugi, A.R.1    Woodling, S.E.2    Moraru, C.I.3
  • 57
    • 33646245663 scopus 로고    scopus 로고
    • Application of the Weibull model to describe inactivation of Listeria monocytogenes and Escherichia coli by citric and lactic acid at different temperatures
    • Virto R., Sanz D., Álvarez I., Condón S., and Raso J. Application of the Weibull model to describe inactivation of Listeria monocytogenes and Escherichia coli by citric and lactic acid at different temperatures. J. Sci. Food Agric. 86 6 (2006) 865-870
    • (2006) J. Sci. Food Agric. , vol.86 , Issue.6 , pp. 865-870
    • Virto, R.1    Sanz, D.2    Álvarez, I.3    Condón, S.4    Raso, J.5
  • 58
    • 39149115993 scopus 로고    scopus 로고
    • Juice-associated outbreaks of human illness in the United States, 1995 through 2005
    • Vojdani J.D., Beuchat L.R., and Tauxe R.V. Juice-associated outbreaks of human illness in the United States, 1995 through 2005. J. Food Prot. 71 2 (2008) 356-364
    • (2008) J. Food Prot. , vol.71 , Issue.2 , pp. 356-364
    • Vojdani, J.D.1    Beuchat, L.R.2    Tauxe, R.V.3
  • 59
    • 0035804537 scopus 로고    scopus 로고
    • Critical factors determining inactivation kinetics by pulsed electric field food processing
    • Wouters P., Álvarez I., and Raso J. Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends Food Sci. Technol. 12 (2001) 112-121
    • (2001) Trends Food Sci. Technol. , vol.12 , pp. 112-121
    • Wouters, P.1    Álvarez, I.2    Raso, J.3
  • 60
    • 22944473298 scopus 로고    scopus 로고
    • Inactivation of spoilage microorganisms in mango juice using low energy pulsed electric field in combination with antimicrobials
    • Zhang Y., and Mittal G.S. Inactivation of spoilage microorganisms in mango juice using low energy pulsed electric field in combination with antimicrobials. Ital. J. Food Sci. 17 2 (2005) 167-176
    • (2005) Ital. J. Food Sci. , vol.17 , Issue.2 , pp. 167-176
    • Zhang, Y.1    Mittal, G.S.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.