Effect of pH for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating

LWT

Volumn 62, Issue 1, 2015, Pages 83-88

  Lee, Ji Yeon ^a,b   Kim, Sang Soon ^a,b   Kang, Dong Hyun ^a,b  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Food borne pathogens; Inactivation; Ohmic heating; Orange juice; PH

Indexed keywords

CITRUS FRUITS; ESCHERICHIA COLI; FRUIT JUICES; HEATING; JOULE HEATING; LISTERIA; PATHOGENS; PH; SALMONELLA; THERMAL PROCESSING (FOODS);

ANTI-MICROBIAL EFFECTS; ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENS; INACTIVATION; LISTERIA MONOCYTOGENES; ORANGE JUICE; SALMONELLA TYPHIMURIUM; TREATMENT TEMPERATURE;

PH EFFECTS;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 84923173963     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.01.020     Document Type: Article

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