Comparative resistance of bacterial foodborne pathogens to non-thermal technologies for food preservation

Frontiers in Microbiology

Volumn 7, Issue MAY, 2016, Pages

  Cebrián, Guillermo ^a   Mañas, Pilar ^a   Condón, Santiago ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Food preservation; Foodbone pathogens; High hydrostatic pressure; Manosonication; Non thermal technologies; Pulsed electric fields; Ultrasound; UV

Indexed keywords

ACIDIFICATION; CAMPYLOBACTER JEJUNI; CRONOBACTER SAKAZAKII; ESCHERICHIA COLI; EXPERIMENTAL MODEL; FOOD PRESERVATION; GROWTH CURVE; HEAT; HUMAN; HYDROSTATIC PRESSURE; LETHALITY; LISTERIA MONOCYTOGENES; MICROORGANISM; PROCESS OPTIMIZATION; PULSED ELECTRIC FIELD; SALMONELLA; ULTRASOUND; ULTRAVIOLET RADIATION;

EID: 84973460193     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.00734     Document Type: Review

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