Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice

Food Microbiology

Volumn 63, Issue , 2017, Pages 22-27

  Kim, Sang Soon ^a,b   Choi, Won ^b   Kang, Dong Hyun ^a,b  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Electrode corrosion; Frequency; Pathogens inactivation; Pulsed ohmic heating; Sub lethal injury; Tomato juice

Indexed keywords

CAROTENOID; LYCOPENE; PEPTONE;

ANALYSIS; BACTERIOPHAGE; BACTERIUM; COLOR; DISINFECTION; ELECTRODE; ESCHERICHIA COLI O157; FOOD CONTROL; FRUIT AND VEGETABLE JUICE; HEAT; HEATING; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES; RADIATION RESPONSE; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; TOMATO; VIRUS INACTIVATION;

BACTERIA; BACTERIOPHAGES; CAROTENOIDS; COLOR; DISINFECTION; ELECTRODES; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FRUIT AND VEGETABLE JUICES; HEATING; HOT TEMPERATURE; LISTERIA MONOCYTOGENES; LYCOPERSICON ESCULENTUM; MICROBIAL VIABILITY; PEPTONES; SALMONELLA TYPHIMURIUM; VIRUS INACTIVATION;

EID: 84994310438     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.10.021     Document Type: Article

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