Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing

Journal of the Science of Food and Agriculture

Volumn 95, Issue 1, 2015, Pages 174-178

  Ahn, Juhee ^a   Lee, Hyeon Yong ^b   Balasubramaniam, V M ^c  

^a Kangwon National University   (South Korea)

^b Seowon University   (South Korea)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Food matrix; Geobacillus stearothermophilus; Low acid food; Pressure assisted thermal processing; Weibull model

Indexed keywords

BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS; SOLANUM TUBEROSUM;

ANIMAL; BACTERIAL SPORE; BOVINE; EGG; FOOD HANDLING; FOOD PRESERVATION; GEOBACILLUS STEAROTHERMOPHILUS; HEAT; MEAT; MICROBIOLOGY; MILK; PHYSIOLOGY; POTATO; PRESSURE; PROCEDURES;

ANIMALS; CATTLE; EGGS; FOOD HANDLING; FOOD PRESERVATION; GEOBACILLUS STEAROTHERMOPHILUS; HOT TEMPERATURE; MEAT; MILK; PRESSURE; SOLANUM TUBEROSUM; SPORES, BACTERIAL; WATER MICROBIOLOGY;

EID: 84922827535     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6700     Document Type: Article

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