High hydrostatic pressure processing reduces Salmonella enterica serovars in diced and whole tomatoes

International Journal of Food Microbiology

Volumn 149, Issue 2, 2011, Pages 113-117

  Maitland, Jessica E ^a   Boyer, Renee R ^a   Eifert, Joseph D ^a   Williams, Robert C ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

High pressure processing; Salmonella; Tomatoes

Indexed keywords

ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; BROTH DILUTION; COLONY FORMING UNIT; DISINFECTION; FOOD MICROBIOTECHNOLOGY; HARVEST; HYDROSTATIC PRESSURE; INOCULATION; NONHUMAN; SALMONELLA ANATUM; SALMONELLA BRAENDERUP; SALMONELLA ENTERICA; SALMONELLA JAVIANA; SALMONELLA NEWPORT; SEROTYPE; TOMATO;

FOOD HANDLING; FOOD MICROBIOLOGY; HYDROSTATIC PRESSURE; LYCOPERSICON ESCULENTUM; SALMONELLA ENTERICA; SALMONELLA FOOD POISONING; STRESS, PHYSIOLOGICAL;

LYCOPERSICON ESCULENTUM; SALMONELLA; SALMONELLA ENTERICA;

EID: 79960840751     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.05.024     Document Type: Article

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