Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus)

International Journal of Food Microbiology

Volumn 223, Issue , 2016, Pages 9-16

  Condon Abanto S ^a   Arroyo, C ^a   Alvarez I ^a   Condon S ^a   Lyng, J G ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Brown crab; Manothermosonication; MTS; Seafood; Spore inactivation

Indexed keywords

BACILLUS MYCOIDES; BACTERIAL SPORE; CANCER PAGURUS; HEAT; HEAT TOLERANCE; HEAT TREATMENT; HUMAN; SHOULDER; SPECIES; SURVIVAL RATE; ULTRASOUND; ANIMAL; BACILLACEAE; BRACHYURA; FOOD CONTROL; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PRESSURE; PROCEDURES;

ANIMALS; BACILLACEAE; BRACHYURA; FOOD MICROBIOLOGY; HOT TEMPERATURE; MICROBIAL VIABILITY; PRESSURE; SPORES, BACTERIAL; ULTRASONICS;

EID: 84957804578     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.02.001     Document Type: Article

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