A comparison of saturated steam and superheated steam for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel

Food Control

Volumn 40, Issue 1, 2014, Pages 344-350

  Ban, Ga Hee ^a   Yoon, Hyunjin ^b   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

^b Eulji University   (South Korea)

Author keywords

Biofilm; Foodborne pathogen; Polyvinyl chloride; Stainless steel; Superheated steam

Indexed keywords

EID: 84891699747     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.12.017     Document Type: Article

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