Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157:H7, S. Typhimurium, L. monocytogenes, and MS-2 bacteriophage in salsa

Food Control

Volumn 73, Issue , 2017, Pages 300-305

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

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Carvacrol; Combination treatment; Foodborne pathogen; Ohmic heating; Salsa; Synergistic effect

Indexed keywords

EID: 84995380184     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.08.022     Document Type: Article

References (33)

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