Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef

Food Research International

Volumn 102, Issue , 2017, Pages 717-727

  Kang, Dacheng ^a   Jiang, Yuhe ^a   Xing, Lujuan ^a   Zhou, Guanghong ^a   Zhang, Wangang ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacillus cereus; Cell particle size distribution; Escherichia coli; Hydrogen peroxide; Ultrasound; Weibull modeling

Indexed keywords

BACTERIA; BACTERIOLOGY; BEEF; BRINING; CELLS; CURING; CURVE FITTING; CYTOLOGY; ESCHERICHIA COLI; HYDROGEN PEROXIDE; LIGHT TRANSMISSION; MEATS; OXIDATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PEROXIDES; SIZE DISTRIBUTION; ULTRASONICS; WEIBULL DISTRIBUTION;

ESCHERICHIA COLI O157:H7; FLUORESCENCE STAINING; INACTIVATION OF MICROORGANISMS; MICROBIAL INACTIVATION; PRODUCTION OF HYDROGEN; ULTRASONIC TREATMENTS; ULTRASOUND INTENSITY; WEIBULL MODELS;

BACILLUS CEREUS;

BRINE; FLUORESCENT DYE; INORGANIC SALT;

ANIMAL; BACILLUS CEREUS; BACTERIAL LOAD; BOVINE; ECHOGRAPHY; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; MICROBIAL VIABILITY; MICROBIOLOGY; PARTICLE SIZE; PROCEDURES; RED MEAT;

ANIMALS; BACILLUS CEREUS; BACTERIAL LOAD; CATTLE; ESCHERICHIA COLI O157; FLUORESCENT DYES; FOOD HANDLING; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; PARTICLE SIZE; RED MEAT; SALTS; ULTRASONOGRAPHY;

EID: 85030320317     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.09.062     Document Type: Article

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