Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication

In order to find the relationships among variables affecting the resistance of salmonella to the thermosonication treatment, the combined effect of simultaneously applied ultrasonic waves and heat treatment on the survival of a strain of Salmonella enterica serovar Enteritidis was studied in several...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food engineering 2010-05, Vol.98 (1), p.71-75
Hauptverfasser:	Cabeza, M.C, Cárcel, J.A, Ordóñez, J.A, Cambero, I, De la Hoz, L, Garcia, M.L, Benedito, J
Format:	Artikel
Sprache:	eng
Schlagworte:	acoustics bacterial contamination Biological and medical sciences decontamination eggs Food engineering Food industries Food microbiology food pathogens food preservation Fundamental and applied biological sciences. Psychology General aspects kinetics mathematical models plate count predictive microbiology Salmonella enterica Salmonella enteritidis ultrasonic treatment ultrasonics
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	In order to find the relationships among variables affecting the resistance of salmonella to the thermosonication treatment, the combined effect of simultaneously applied ultrasonic waves and heat treatment on the survival of a strain of Salmonella enterica serovar Enteritidis was studied in several volumes (100, 200, 500, 750 and 1200mL) of distilled water. The higher the liquid volume, the greater the decimal reduction times (DR ). The joint confidence regions for DR and z were calculated showing significant (p
ISSN:	0260-8774 1873-5770
DOI:	10.1016/j.jfoodeng.2009.12.009