Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and Geobacillus stearothermophilus in model solution and vegetable puree

Anaerobe

Volumn 35, Issue PB, 2015, Pages 11-21

  Liato, Viacheslav ^a,b   Labrie, Steve ^a,b   Viel, Catherine ^a,b   Benali, Marzouk ^c   Aïder, Mohammed ^a,b  

^a LAVAL UNIVERSITY   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c NATURAL RESOURCES CANADA   (Canada)

Author keywords

Antimicrobial safety; Clostridium sporogenes; Electro activation; Geobacillus stearothermophilus; Hurdle technology

Indexed keywords

DISINFECTANT AGENT; OXYGEN; SPORICIDAL DISINFECTANT; UNCLASSIFIED DRUG;

ANALYTICAL PARAMETERS; ARTICLE; BACTERIAL SPORE; BACTERICIDAL ACTIVITY; CHEMICAL COMPOSITION; CHEMICAL REACTION KINETICS; CLOSTRIDIUM SPOROGENES; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ELECTROACTIVATED SOLUTION; EXPOSURE TIME; FOOD; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TOLERANCE; HEAT TREATMENT; INACTIVATION KINETICS; MAIZE; NONHUMAN; OXIDATION REDUCTION POTENTIAL; PEA; PH; PRIORITY JOURNAL; PROCESS OPTIMIZATION; SENSITIVITY ANALYSIS; SOLUTION AND SOLUBILITY; SURVIVAL RATE; SURVIVAL TIME; TEMPERATURE DEPENDENCE; VEGETABLE PUREE; BACTERIAL COUNT; CLOSTRIDIUM; DRUG EFFECTS; ELECTROLYSIS; FOOD CONTROL; HEAT; OXIDATION REDUCTION REACTION; PROCEDURES; RADIATION RESPONSE; TIME FACTOR;

CLOSTRIDIUM SPOROGENES; GEOBACILLUS STEAROTHERMOPHILUS; PISUM SATIVUM; ZEA MAYS;

CLOSTRIDIUM; COLONY COUNT, MICROBIAL; DISINFECTANTS; ELECTROLYSIS; FOOD MICROBIOLOGY; GEOBACILLUS STEAROTHERMOPHILUS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; OXIDATION-REDUCTION; OXYGEN; SPORES, BACTERIAL; TIME FACTORS;

EID: 84932616006     PISSN: 10759964     EISSN: 10958274     Source Type: Journal    
DOI: 10.1016/j.anaerobe.2015.06.004     Document Type: Article

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