Effect of continuous ohmic heating to inactivate Escherichia coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice

Journal of Applied Microbiology

Volumn 112, Issue 4, 2012, Pages 723-731

  Lee, S Y ^a   Sagong, H G ^a   Ryu, S ^a   Kang, D H ^a  

^a Seoul National University   (South Korea)

Author keywords

Continuous ohmic heating; Foodborne pathogen; Orange juice; Tomato juice; Vitamin C

Indexed keywords

CITRUS FRUITS; ELECTRIC FIELDS; FRUIT JUICES; JOULE HEATING; LISTERIA; PATHOGENS; SALMONELLA;

CONTINUOUS OHMIC HEATING; ELECTRIC FIELD STRENGTH; ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENS; LISTERIA MONOCYTOGENES; ORANGE JUICE; SALMONELLA TYPHIMURIUM; TOMATO JUICE; TREATMENT TIME; VITAMIN C;

ESCHERICHIA COLI;

ASCORBIC ACID;

ASCORBIC ACID; BACTERIUM; ELECTRIC FIELD; ELECTRICAL CONDUCTIVITY; FOOD PROCESSING; FRUIT; HEATING; MICROBIAL ACTIVITY; PATHOGEN; TEMPERATURE EFFECT;

ARTICLE; BACTERIAL CELL; COLONY FORMING UNIT; COLOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ELECTRIC FIELD; ELECTRIC POTENTIAL; ESCHERICHIA COLI O157; FRUIT JUICE; HEATING; LISTERIA MONOCYTOGENES; NONHUMAN; ORANGE JUICE; SALMONELLA TYPHIMURIUM; TEMPERATURE; TOMATO JUICE;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; LYCOPERSICON ESCULENTUM; SALMONELLA TYPHIMURIUM;

EID: 84862818456     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2012.05247.x     Document Type: Article

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