Effect of olive powder and high hydrostatic pressure on the inactivation of bacillus cereus spores in a reference medium

Foodborne Pathogens and Disease

Volumn 8, Issue 6, 2011, Pages 681-685

  Marco, Aurora ^a   Ferrer, Carmen ^a   Velasco, Lina Maria ^a   Rodrigo, Dolores ^a   Muguerza, Begoña ^b   Martínez, Antonio ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Natraceutical SA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIBIOTIC AGENT; HERBACEOUS AGENT;

ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; BACTERIAL SPORE; BACTERIOSTASIS; CONTROLLED STUDY; FOOD PRESERVATION; FOOD PROCESSING; HYDROSTATIC PRESSURE; NONHUMAN; OLIVE; PASTEURIZATION; PRIORITY JOURNAL; STORAGE TEMPERATURE; TEMPERATURE;

ANTI-BACTERIAL AGENTS; BACILLUS CEREUS; BEVERAGES; COLONY COUNT, MICROBIAL; FOOD ADDITIVES; FOOD HANDLING; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; FRUIT; HYDROSTATIC PRESSURE; INDUSTRIAL WASTE; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; OLEA; SPAIN; SPORES, BACTERIAL; TEMPERATURE; TIME FACTORS;

BACILLUS CEREUS;

EID: 79957662378     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2010.0712     Document Type: Article

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