Kinetic Analysis of E. coli Inactivation by High Hydrostatic Pressure with Salts

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Ueno, Shigeaki ^a   Shigematsu, Toru ^b   Hasegawa, Toshimi ^b   Higashi, Jun ^b   Anzai, Mayumi ^b   Hayashi, Mayumi ^b   Fujii, Tomoyuki ^a,b  

^a TOHOKU UNIVERSITY   (Japan)

^b NIIGATA UNIVERSITY OF PHARMACY AND APPLIED LIFE SCIENCES   (Japan)

Author keywords

E. coli; High hydrostatic pressure; Inactivation; Osmotic stress; Salt stress

Indexed keywords

INORGANIC SALT; LITHIUM CHLORIDE; POTASSIUM CHLORIDE; SODIUM CHLORIDE;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; COMPARATIVE STUDY; ESCHERICHIA COLI K 12; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HYDROSTATIC PRESSURE; KINETICS; METHODOLOGY; MICROBIAL VIABILITY; OSMOLARITY; OSMOTIC PRESSURE; PHYSIOLOGICAL STRESS;

COLONY COUNT, MICROBIAL; ESCHERICHIA COLI K12; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROSTATIC PRESSURE; KINETICS; LITHIUM CHLORIDE; MICROBIAL VIABILITY; OSMOLAR CONCENTRATION; OSMOTIC PRESSURE; POTASSIUM CHLORIDE; SALTS; SODIUM CHLORIDE; STRESS, PHYSIOLOGICAL;

ESCHERICHIA COLI;

EID: 78651446605     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01927.x     Document Type: Article

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