Inactivation of Staphylococcus aureus by high hydrostatic pressure in saline solution and meat slurry with different initial inoculum levels

Food and Bioproducts Processing

Volumn 94, Issue , 2015, Pages 592-600

  Yao, Jia ^a   Zhou, Bing ^a   Wang, Rongrong ^a   Wang, Tingting ^a   Hu, Xiaosong ^a   Liao, Xiaojun ^a   Zhang, Yan ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

High hydrostatic pressure; Initial inoculum level; Meat slurry; Nisin; Staphylococcus aureus; Weibull model

Indexed keywords

ANTIBIOTICS; BACTERIA; FOOD SAFETY; HIGH PRESSURE EFFECTS; HYDRAULICS; HYDROSTATIC PRESSURE; LINEAR REGRESSION; MEATS;

COMBINATION TREATMENTS; HIGH HYDROSTATIC PRESSURE; INITIAL INOCULUMS; MULTIPLE LINEAR REGRESSIONS; NISIN; PEOPLE'S REPUBLIC OF CHINA; REGRESSION COEFFICIENT; WEIBULL MODELS;

STAPHYLOCOCCUS AUREUS;

STAPHYLOCOCCUS AUREUS;

EID: 84927572655     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2014.06.005     Document Type: Article

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