Effect of Input Data Variability on Estimations of the Equivalent Constant Temperature Time for Microbial Inactivation by HTST and Retort Thermal Processing

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Salgado, Diana ^a   Torres, J Antonio ^b   Welti Chanes, Jorge ^a   Velazquez, Gonzalo ^c  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b OREGON STATE UNIVERSITY   (United States)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Clostridium botulinum; HTST pasteurization; Milk; Monte Carlo simulations; Mushroom; Mycobacterium aviumsubspeciesparatuberculosis; Thermal sterilization

Indexed keywords

AGARICALES; ANIMAL; ARTICLE; BACTERIAL LOAD; BACTERIAL SPORE; BIOLOGICAL MODEL; BOTULISM; CLOSTRIDIUM BOTULINUM TYPE B; FOOD PRESERVATION; FOOD STORAGE; FRUITING BODY; GROWTH, DEVELOPMENT AND AGING; HEAT; ISOLATION AND PURIFICATION; KINETICS; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; MILK; MONTE CARLO METHOD; MYCOBACTERIUM PARATUBERCULOSIS; PARATUBERCULOSIS; PASTEURIZATION; PHYSIOLOGY; QUALITY CONTROL; REPRODUCIBILITY;

AGARICALES; ANIMALS; BACTERIAL LOAD; BOTULISM; CLOSTRIDIUM BOTULINUM TYPE B; FOOD STORAGE; FOOD, PRESERVED; FRUITING BODIES, FUNGAL; HOT TEMPERATURE; KINETICS; MICROBIAL VIABILITY; MILK; MODELS, BIOLOGICAL; MONTE CARLO METHOD; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS; PARATUBERCULOSIS; PASTEURIZATION; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SPORES, BACTERIAL;

BASIDIOMYCOTA; CLOSTRIDIUM BOTULINUM; MYCOBACTERIUM; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS;

EID: 79961129532     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02265.x     Document Type: Article

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