Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice

International Journal of Food Microbiology

Volumn 153, Issue 1-2, 2012, Pages 171-175

  Kim, Sung Youn ^a   Sagong, Hun Gu ^a   Choi, Sang Ho ^b   Ryu, Sangryeol ^a   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Disinfection; Foodborne pathogen; Pepper; Radio frequency heating; Spice

Indexed keywords

ARTICLE; BLACK PEPPER; COLONY FORMING UNIT; ELECTRODE; ENERGY; ESCHERICHIA COLI; FOOD COLOR; HEATING; NONHUMAN; PATHOGENESIS; RADIOFREQUENCY HEATING; SALMONELLA TYPHIMURIUM; SWEET PEPPER;

BLACK PEPPER; CAPSICUM; COLONY COUNT, MICROBIAL; DISINFECTION; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; HEATING; SALMONELLA TYPHIMURIUM; SPICES;

CAPSICUM ANNUUM VAR. ANNUUM; ESCHERICHIA COLI; PIPER NIGRUM; SALMONELLA TYPHIMURIUM;

EID: 84855425685     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.11.004     Document Type: Article

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