Effect of electropermeabilization by ohmic heating for inactivation of escherichia coli O157: H7, Salmonella enterica serovar typhimurium, and listeria monocytogenes in buffered peptone water and apple juice

Applied and Environmental Microbiology

Volumn 79, Issue 23, 2013, Pages 7122-7129

  Park, Il Kyu ^a   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL INACTIVATION; ELECTRIC FIELD STRENGTH; ELECTROPERMEABILIZATION; ESCHERICHIA COLI O157; ESCHERICHIA COLI O157:H7; LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SUBLETHAL TEMPERATURES;

ELECTRIC FIELDS; ESCHERICHIA COLI; FRUIT JUICES; PATHOGENS; SALMONELLA; TRANSMISSION ELECTRON MICROSCOPY;

HEATING;

BACTERIUM; HEATING; IODINE; PERMEABILITY; POPULATION STRUCTURE; TEMPERATURE EFFECT;

ARTICLE; CHEMISTRY; CULTURE MEDIUM; ELECTRICITY; ESCHERICHIA COLI O157; FOOD CONTROL; HEATING; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIAL VIABILITY; RADIATION EXPOSURE; SALMONELLA TYPHIMURIUM; TEMPERATURE; TIME;

CULTURE MEDIA; ELECTRICITY; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; HEATING; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; SALMONELLA TYPHIMURIUM; TEMPERATURE; TIME FACTORS;

EID: 84888229503     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01818-13     Document Type: Article

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