Effects of thermosonication on the fate of Escherichia coli O157: H7 and Salmonella Enteritidis in mango juice

Letters in Applied Microbiology

Volumn 56, Issue 4, 2013, Pages 251-257

  Kiang, W S ^a   Bhat, R ^a   Rosma, A ^a   Cheng, L H ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Beverages; Escherichia coli; Juice; Nonthermal processes; Salmonella; Ultrasound

Indexed keywords

ESCHERICHIA COLI; FRUITS; HEAT TREATMENT; ULTRASONICS;

E.COLI O157:H7; ESCHERICHIA COLI O157:H7; HIGH INTENSITY ULTRASOUNDS; JUICE; MANGO JUICES; NON-THERMAL PROCESS; NONLETHAL; NUMBER OF SAMPLES; SALMONELLA ENTERITIDIS; THERMO SONICATIONS;

SALMONELLA;

BACTERIUM; COLIFORM BACTERIUM; DICOTYLEDON; INJURY; TEMPERATURE EFFECT;

ARTICLE; BACTERIUM DETECTION; ECHOGRAPHY; ESCHERICHIA COLI O157; INCUBATION TEMPERATURE; MANGO; NONHUMAN; SALMONELLA ENTERITIDIS;

ESCHERICHIA COLI; SALMONELLA; SALMONELLA ENTERITIDIS;

EID: 84874998623     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/lam.12042     Document Type: Article

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