Nonthermal inactivation of heterogeneous and superdormant spore populations of Bacillus cereus using ozone and high pressure processing

Innovative Food Science and Emerging Technologies

Volumn 19, Issue , 2013, Pages 44-49

  Markland, Sarah M ^a   Kniel, Kalmia E ^a   Setlow, Peter ^b   Hoover, Dallas G ^a  

^a UNIVERSITY OF DELAWARE   (United States)

^b UNIVERSITY OF CONNECTICUT HEALTH CENTER   (United States)

Author keywords

Bacillus cereus; Bacillus weihenstephanensis; High pressure processing; Ozone; Psychrotolerance; Superdormant spores

Indexed keywords

FOOD-BORNE ILLNESS; HIGH PRESSURE PROCESSING; HURDLE TECHNOLOGY; NON-THERMAL PROCESSING; OZONE TREATMENT; PSYCHROTOLERANCE; REFRIGERATED FOODS; SUPERDORMANT SPORES;

BACTERIOLOGY; FOOD PRODUCTS; OZONE;

BACILLUS CEREUS;

BACILLUS (BACTERIUM); BACILLUS CEREUS; BACILLUS WEIHENSTEPHANENSIS; BACTERIA (MICROORGANISMS);

EID: 84880047610     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.05.004     Document Type: Article

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