Inactivation of escherichia coli O157:H7, salmonella typhimurium, and listeria monocytogenes in orange and tomato juice using ohmic heating

Journal of Food Protection

Volumn 74, Issue 6, 2011, Pages 899-904

  Sagong, Hun Gu ^a   Park, Sang Hyun ^a   Choi, Young Jin ^a   Ryu, Sangryeol ^b   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL COUNT; BEVERAGE; ELECTRIC CONDUCTIVITY; ELECTROCHEMICAL ANALYSIS; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA TYPHIMURIUM; SWEET ORANGE; TOMATO;

BEVERAGES; CITRUS SINENSIS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ELECTRIC CONDUCTIVITY; ELECTROCHEMICAL TECHNIQUES; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD PRESERVATION; HOT TEMPERATURE; HUMANS; LISTERIA MONOCYTOGENES; LYCOPERSICON ESCULENTUM; SALMONELLA TYPHIMURIUM;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; LYCOPERSICON ESCULENTUM; SALMONELLA TYPHIMURIUM;

EID: 79958169612     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-552     Document Type: Article

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