Effect of frequency and waveform on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar typhimurium in salsa by ohmic heating

Applied and Environmental Microbiology

Volumn 79, Issue 1, 2013, Pages 10-17

  Lee, Su Yeon ^a   Ryu, Sangryeol ^a   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ALTERNATING CURRENT; DETECTION LIMITS; ELECTRIC FIELD STRENGTH; ELECTRICAL CONDUCTIVITY; ELECTRODE CORROSION; ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENS; PRODUCT QUALITY; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SAW-TOOTH WAVES; SQUARE WAVES; TREATMENT TIME; WAVE FORMS;

CORROSION; ELECTRIC CONDUCTIVITY; ELECTRIC FIELDS; ESCHERICHIA COLI; SALMONELLA;

HEATING RATE;

BACTERIUM; ELECTRODE; FREQUENCY-MAGNITUDE DISTRIBUTION; HEATING; WAVEFORM ANALYSIS;

ARTICLE; DISINFECTION; ESCHERICHIA COLI O157; FOOD CONTROL; HEATING; METHODOLOGY; MICROBIAL VIABILITY; MICROWAVE RADIATION; PHYSIOLOGY; RADIATION EXPOSURE; SALMONELLA TYPHIMURIUM;

DISINFECTION; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; HEATING; MICROBIAL VIABILITY; MICROWAVES; SALMONELLA TYPHIMURIUM;

ESCHERICHIA COLI; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM;

EID: 84871857723     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01802-12     Document Type: Article

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