Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

The objective of this research was to evaluate and develop a method for inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree (CP) by high hydrostatic pressure (HHP). Cantaloupe being the most netted varieties of melons presents a greater risk of pathogen transmission. F...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International journal of food microbiology 2016-10, Vol.235, p.77-84
Hauptverfasser:	Mukhopadhyay, Sudarsan, Sokorai, Kimberly, Ukuku, Dike, Fan, Xuetong, Juneja, Vijay, Sites, Joseph, Cassidy, Jennifer
Format:	Artikel
Sprache:	eng
Schlagworte:	Anti-Bacterial Agents anti-infective properties Antimicrobial ascorbic acid Ascorbic Acid - pharmacology Cantaloupe puree cantaloupes Colony Count, Microbial Cucumis melo - microbiology decontamination Disinfection - methods Escherichia coli O157 - physiology Food Microbiology - methods High hydrostatic pressure processing high pressure treatment Hydrostatic Pressure Listeria monocytogenes Listeria monocytogenes - growth & development pathogens risk Salmonella enterica Salmonella enterica - growth & development serotypes Temperature
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!