Inactivation of Staphylococcus aureus and Escherichia coli by the synergistic action of high hydrostatic pressure and dissolved CO2

International Journal of Food Microbiology

Volumn 144, Issue 1, 2010, Pages 118-125

  Wang, Li ^a   Pan, Jian ^a   Xie, Huiming ^a   Yang, Yi ^a   Lin, Chunming ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Dissolved CO2; Escherichia coli; High hydrostatic pressure; Staphylococcus aureus; Synergistic inactivation

Indexed keywords

CARBON DIOXIDE; PROPIDIUM IODIDE;

ANIMAL CELL; ANIMAL EXPERIMENT; ARTICLE; BACTERIAL CELL; BACTERICIDAL ACTIVITY; CELL DAMAGE; CELL MEMBRANE PERMEABILITY; CELL SURFACE; CELL SURVIVAL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; DISSOLUTION; ESCHERICHIA COLI; FLUORESCENCE; HIGH HYDROSTATIC PRESSURE; HYDROSTATIC PRESSURE; IMMUNOHISTOCHEMISTRY; LIQUID CULTURE; MICROBIAL DEGRADATION; MICROORGANISM; NONHUMAN; SCANNING ELECTRON MICROSCOPY; STAPHYLOCOCCUS AUREUS;

ANTI-BACTERIAL AGENTS; CARBON DIOXIDE; CELL MEMBRANE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FOOD HANDLING; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; MICROSCOPY, ELECTRON, SCANNING; STAPHYLOCOCCUS AUREUS; STERILIZATION;

ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS;

EID: 78149438160     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.09.006     Document Type: Article

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