Inactivation of Escherichia coli O157: H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation

International Journal of Food Microbiology

Volumn 172, Issue , 2014, Pages 125-129

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

^a Seoul National University   (South Korea)

^b Chonbuk National University   (South Korea)

Author keywords

Black pepper; Foodborne pathogen; Gamma irradiation; Inactivation; Red pepper

Indexed keywords

ARTICLE; BLACK PEPPER; CELL SUSPENSION; COLONY FORMING UNIT; CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD COLOR; FOOD CONTROL; GAMMA IRRADIATION; NONHUMAN; PARTICLE SIZE; RADIATION DOSE; SALMONELLA TYPHIMURIUM; SWEET PEPPER;

BLACK PEPPER; FOODBORNE PATHOGEN; GAMMA IRRADIATION; INACTIVATION; RED PEPPER;

BLACK PEPPER; CAPSICUM; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; SALMONELLA TYPHIMURIUM; SPICES;

EID: 84890961865     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.11.017     Document Type: Article

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