Combined effect of temperature, PH, and presence of nisin on inactivation of staphylococcus aureus and listeria monocytogenes by pulsed electric fields

Foodborne Pathogens and Disease

Volumn 8, Issue 7, 2011, Pages 797-802

  Saldaña, Guillermo ^a   Minor Pérez, Hugo ^b   Raso, Javier ^a   Álvarez, Ignacio ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b Tecnologico de Estudios Superiores de Ecatepec   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

NISIN;

ARTICLE; LETHALITY; LISTERIA MONOCYTOGENES; NONHUMAN; PH; PRIORITY JOURNAL; PULSED ELECTRIC FIELD; RESPONSE SURFACE METHOD; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

ANTI-BACTERIAL AGENTS; BEVERAGES; ELECTRICITY; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; NISIN; REGRESSION ANALYSIS; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

LISTERIA MONOCYTOGENES; POSIBACTERIA; STAPHYLOCOCCUS AUREUS;

EID: 79959904290     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2010.0788     Document Type: Article

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