Development of resistance in Cronobacter sakazakii ATCC 29544 to thermal and nonthermal processes after exposure to stressing environmental conditions

Journal of Applied Microbiology

Volumn 112, Issue 3, 2012, Pages 561-570

  Arroyo, C ^a   Cebrian G ^a   Condon S ^a   Pagán, Rafael ^a  

^a Facultad de Veterinaria   (Spain)

Author keywords

Food preservation; Food safety; Heat; Nonthermal processes; Stress response; Sublethal injury

Indexed keywords

ALKALINITY; CYTOLOGY; ELECTRIC FIELDS; FOOD PRESERVATION; FOOD SAFETY; HEAT RESISTANCE; HEAT TREATMENT; OSMOSIS; SODIUM CHLORIDE; THERMAL PROCESSING (FOODS);

ENVIRONMENTAL CONDITIONS; FOOD-SAFETY; HEAT; HEATSHOCKS; NON-THERMAL PROCESS; PRESERVATION TECHNOLOGIES; PULSED ELECTRIC FIELD; STRESSES RESPONSE; SUBLETHAL INJURY; THERMAL PROCESS;

CELLS;

ACID; HYDROGEN PEROXIDE; SODIUM CHLORIDE;

BACTERIUM; ELECTRIC FIELD; FOOD SAFETY; HEAT SHOCK; PHYSIOLOGY; PRESERVATION; PRESSURE GRADIENT; REACTION KINETICS; ULTRAVIOLET RADIATION;

ACIDITY; ALKALINITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; COLD STRESS; CONTROLLED STUDY; CRONOBACTER SAKAZAKII; ENVIRONMENTAL EXPOSURE; ENVIRONMENTAL STRESS; FOOD PROCESSING; HEAT STRESS; HEAT TOLERANCE; KINETICS; NONHUMAN; OSMOTIC STRESS; OXIDATIVE STRESS; PH; PULSED ELECTRIC FIELD; THERMAL ANALYSIS; ULTRASOUND; ULTRAVIOLET RADIATION;

EID: 84856963040     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2011.05218.x     Document Type: Article

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