Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions

Food Microbiology

Volumn 28, Issue 1, 2011, Pages 9-13

  Kim, Binna ^a   Yun, Hyejeong ^a   Jung, Samooel ^a   Jung, Yeonkook ^a   Jung, Heesoo ^b   Choe, Wonho ^b   Jo, Cheorun ^a  

^a Chungnam National University   (South Korea)

^b Korea Advanced Institute of Science and Technology (KAIST)   (South Korea)

Author keywords

Atmospheric pressure plasma; Bacon; Gas composition; Inoculation; Pathogens

Indexed keywords

HELIUM; OXYGEN; THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE;

ARTICLE; FOOD CONTROL; FOOD PRESERVATION; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PLASMA GAS; SALMONELLA TYPHIMURIUM;

FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; HELIUM; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; OXYGEN; PLASMA GASES; SALMONELLA TYPHIMURIUM; THIOBARBITURATES;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 78149407014     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.07.022     Document Type: Article

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