Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry

International Journal of Food Microbiology

Volumn 206, Issue , 2015, Pages 17-23

  Evelyn, ^a,b   Silva, Filipa V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF RIAU   (Indonesia)

Author keywords

Heat shock; Kinetics; Modelling; Spore pretreatment; Thermosonication; Ultrasonication

Indexed keywords

ARTICLE; BACTERIAL SPORE; BEEF; CLOSTRIDIUM PERFRINGENS; FOOD QUALITY; FOOD SAFETY; HEAT SHOCK; HEAT TOLERANCE; INOCULATION; KINETIC PARAMETERS; NONHUMAN; ULTRASOUND; ANIMAL; BACTERIAL COUNT; BOVINE; FOOD CONTROL; HEAT; MEAT; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES; RADIATION RESPONSE;

CLOSTRIDIUM PERFRINGENS;

ANIMALS; CATTLE; CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; HOT TEMPERATURE; MEAT; MICROBIAL VIABILITY; SPORES, BACTERIAL; ULTRASONICS;

EID: 84928337337     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.04.013     Document Type: Article

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