Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields

Food Research International

Volumn 45, Issue 2, 2012, Pages 1080-1086

  Saldana G ^a   Monfort, S ^a   Condon S ^a   Raso, J ^a   Alvarez I ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

E. coli; Hurdle technology; Pulsed electric fields; Salmonella

Indexed keywords

CENTRAL COMPOSITE DESIGNS; DAMAGED CELLS; E. COLI; E.COLI O157:H7; EFFECT OF TEMPERATURE; ESCHERICHIA COLI O157:H7; HURDLE TECHNOLOGY; MODERATE TEMPERATURE; PATHOGENIC BACTERIUM; PATHOGENIC MICROORGANISMS; PH LEVELS; PULSED ELECTRIC FIELD; RESPONSE SURFACE MODELS; SALMONELLA TYPHIMURIUM; TREATMENT TEMPERATURE;

ANTIBIOTICS; ELECTRIC FIELDS; ESCHERICHIA COLI; MICROORGANISMS; SALMONELLA;

THERMAL LOGGING;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA; SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 84857434733     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.059     Document Type: Article

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