Influence of moisture content on inactivation of Escherichia coli O157: H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating

International Journal of Food Microbiology

Volumn 176, Issue , 2014, Pages 15-22

  Jeong, Seul Gi ^a   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

Author keywords

Dielectric properties; Foodborne pathogen; Moisture content; Pepper; Radio frequency heating

Indexed keywords

ARTICLE; BLACK PEPPER; COLONY FORMING UNIT; CONTROLLED STUDY; DIELECTRIC CONSTANT; ESCHERICHIA COLI O157; HEATING; LIMIT OF DETECTION; MOISTURE; NONHUMAN; RADIOFREQUENCY; RADIOFREQUENCY HEATING; RADIOFREQUENCY HEATING SYSTEM; SALMONELLA TYPHIMURIUM; SWEET PEPPER; TIME;

DIELECTRIC PROPERTIES; FOODBORNE PATHOGEN; MOISTURE CONTENT; PEPPER; RADIO-FREQUENCY HEATING;

BLACK PEPPER; CAPSICUM; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; HEATING; MICROBIAL VIABILITY; RADIO WAVES; SALMONELLA TYPHIMURIUM; SPICES; SURVIVAL ANALYSIS; WATER;

EID: 84894096838     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.01.011     Document Type: Article

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