Combination effect of ozone and heat treatments for the inactivation of Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes in apple juice

International Journal of Food Microbiology

Volumn 171, Issue , 2014, Pages 147-153

  Sung, Hye Jung ^a,b   Song, Won Jae ^a,b   Kim, Kwang Pyo ^b   Ryu, Sangryeol ^a,b   Kang, Dong Hyun ^a,b  

^a Seoul National University   (South Korea)

^b Chonbuk National University   (South Korea)

Author keywords

Apple juice; Food safety; Foodborne pathogens; Ozone treatment; Temperature

Indexed keywords

OZONE; PHOTOCHEMICAL SMOG;

APPLE JUICE; ARTICLE; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ESCHERICHIA COLI O157; FLOW RATE; HEAT TREATMENT; INOCULATION; LIMIT OF DETECTION; LISTERIA MONOCYTOGENES; MICROBIAL POPULATION DYNAMICS; NONHUMAN; SALMONELLA TYPHIMURIUM; TEMPERATURE; BEVERAGE; DRUG EFFECTS; FOOD CONTROL; FOOD HANDLING; HEAT; MALUS; MICROBIOLOGY; PHARMACOLOGY; PHOTOCHEMICAL SMOG; PHYSIOLOGY; PROCEDURES; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; STANDARDS;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; MALUS X DOMESTICA; SALMONELLA TYPHIMURIUM;

BEVERAGES; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; LISTERIA MONOCYTOGENES; MALUS; OXIDANTS, PHOTOCHEMICAL; OZONE; SALMONELLA TYPHIMURIUM;

EID: 84890609344     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.11.001     Document Type: Article

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