Inactivation kinetics of listeria monocytogenes by high-pressure processing: Pressure and temperature variation

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Doona, Christopher J ^a   Feeherry, Florence E ^a   Ross, Edward W ^a   Kustin, Kenneth ^b  

^a RDNS WSC   (United States)

^b BRANDEIS UNIVERSITY   (United States)

Author keywords

Enhanced quasi chemical kinetics (EQCK) model; Food safety; High pressure processing (HPP); Listeria monocytogenes inactivation kinetics; Predictive microbiology

Indexed keywords

ARTICLE; BACTERIAL COUNT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; KINETICS; LISTERIA MONOCYTOGENES; METHODOLOGY; PRESSURE; PRODUCT SAFETY; TEMPERATURE;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; KINETICS; LISTERIA MONOCYTOGENES; PRESSURE; TEMPERATURE;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES;

EID: 84864589662     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02791.x     Document Type: Article

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