Effect of low-temperature, high-pressure treatment on the survival of Escherichia coli O157:H7 and Salmonella in unpasteurized fruit juices

The destructive effect of high pressure (615 MPa) combined with low temperature (15 degrees C) on various strains of Escherichia coli O157:H7 and various serovars of Salmonella in grapefruit, orange, apple, and carrot juices was investigated. The three-strain cocktail of E. coli O157:H7 (SEA13B88, A...

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Veröffentlicht in:	Journal of food protection 2001-08, Vol.64 (8), p.1122-1127
Hauptverfasser:	YEOW-LIM TEO, Alex, RAVISHANKAR, Sadhana, SIZER, Charles E
Format:	Artikel
Sprache:	eng
Schlagworte:	Beverages - microbiology Biological and medical sciences Colony Count, Microbial Daucus carota - microbiology Escherichia coli O157 - growth & development Food industries Food microbiology Food Preservation - methods Fruit - microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport Pressure - adverse effects Salmonella - growth & development Temperature Time Factors
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