Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 355-364

  Noriega, Estefanía ^a,b   Velliou, Eirini ^a,b   Van Derlinden, Eva ^a,b   Mertens, Laurence ^a,b   Van Impe, Jan F M ^a,b  

^a CPMF Flemish Cluster Predictive Microbiology in Foods   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Cell colony; Escherichia coli; Food model systems; Listeria innocua; Mild heating; Salmonella Typhimurium; Sublethal injury; Xanthan gum

Indexed keywords

XANTHAN;

ARTICLE; CELL CULTURE; CHEMISTRY; ESCHERICHIA COLI; FOOD CONTROL; FOOD MODEL SYSTEMS; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; LISTERIA; LISTERIA INNOCUA; METHODOLOGY; MILD HEATING; SALMONELLA TYPHIMURIUM; SUBLETHAL INJURY;

CELL COLONY; ESCHERICHIA COLI; FOOD MODEL SYSTEMS; LISTERIA INNOCUA; MILD HEATING; SALMONELLA TYPHIMURIUM; SUBLETHAL INJURY; XANTHAN GUM;

ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; LISTERIA; SALMONELLA TYPHIMURIUM;

EID: 84881244314     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.06.015     Document Type: Article

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