The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage

Food Microbiology

Volumn 30, Issue 1, 2012, Pages 205-212

  Patterson, Margaret F ^a   McKay, Alan M ^a   Connolly, Malachy ^a   Linton, Mark ^a  

^a AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Carrot juice; Escherichia coli; High pressure; Lactic acid bacteria; Listeria monocytogenes; Shelf life

Indexed keywords

ARTICLE; BACTERIAL COUNT; BEVERAGE; CARROT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FREEZING; GROWTH, DEVELOPMENT AND AGING; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; PRESSURE; PRODUCT SAFETY;

BEVERAGES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DAUCUS CAROTA; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROSTATIC PRESSURE; LISTERIA MONOCYTOGENES; PRESSURE; REFRIGERATION;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); DAUCUS CAROTA; ERWINIA; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; PAENIBACILLUS; PANTOEA; POSIBACTERIA; PSEUDOMONAS;

EID: 84856064706     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.09.013     Document Type: Article

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