Modeling the effect of simultaneous use of allyl isothiocyanate and cinnamaldehyde on high hydrostatic pressure inactivation of Uropathogenic and Shiga toxin‐producing Escherichia coli in ground chicken

BACKGROUND A combination of high‐pressure processing (HPP) and antimicrobials is a well‐known approach for enhancing the microbiological safety of foods. However, few studies have applied multiple antimicrobials simultaneously with HPP, which could be an additional hurdle for microbial inactivation....

Ausführliche Beschreibung