Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices.
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Some Like It Hot: Heat Resistance of Escherichia coli in FoodAqueous extracts of yerba mate (Ilex paraguariensis) as a natural antimicrobial against Escherichia coli O157:H7 in a microbiological medium and pH 6.0 apple juice.Development of associations and kinetic models for microbiological data to be used in comprehensive food safety prediction software.Heat penetration and thermocouple location in home canning.Effect of electropermeabilization by ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water and apple juice.Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese.UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth.Heat resistance of histamine-producing bacteria in irradiated tuna loins.Thermal resistance of Francisella tularensis in infant formula and fruit juices.Heat resistance of juice spoilage microorganisms.Effects of acid adaptation and modified marinades on survival of postdrying Salmonella contamination on beef jerky during storage.Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C.Selection of process conditions by risk assessment for apple juice pasteurization by UV-heat treatments at moderate temperatures.UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit.Reduction of Salmonella on inoculated almonds exposed to hot oil.Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: effect of organic acids and pH.Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage.Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.Comparison of different washing treatments for reducing pathogens on orange surfaces and for preventing the transfer of bacterial pathogens to fresh-squeezed orange juice.Microbiological quality of fresh-squeezed orange juice and efficacy of fruit surface decontamination methods in microbiological quality.Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice using ohmic heating.Survival of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in cranberry juice concentrates at different oBrix levels.Thermal resistance parameters for pathogens in white grape juice concentrate.Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes.Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat.Efficacy of selected acidulants in pureed green beans inoculated with pathogens (Escherichia coli O157:H7 and Listeria monocytogenes).Membrane damage and viability loss of Escherichia coli K-12 in apple juice treated with radio frequency electric field.Microbial Safety and Shelf Life of UV-C Treated Freshly Squeezed White Grape Juice.Inactivation of Shiga toxin-producing Escherichia coli in single-strength lemon and lime juices containing preservatives.Effects of Elevated Hydrostatic Pressure against Mesophilic Background Microflora and Habituated Salmonella Serovars in Orange Juice.Food-Associated Stress Primes Foodborne Pathogens for the Gastrointestinal Phase of InfectionFormation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments
P2860
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P2860
Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices.
description
2001 nî lūn-bûn
@nan
2001年の論文
@ja
2001年学术文章
@wuu
2001年学术文章
@zh-cn
2001年学术文章
@zh-hans
2001年学术文章
@zh-my
2001年学术文章
@zh-sg
2001年學術文章
@yue
2001年學術文章
@zh
2001年學術文章
@zh-hant
name
Thermal inactivation of statio ...... monocytogenes in fruit juices.
@en
Thermal inactivation of statio ...... monocytogenes in fruit juices.
@nl
type
label
Thermal inactivation of statio ...... monocytogenes in fruit juices.
@en
Thermal inactivation of statio ...... monocytogenes in fruit juices.
@nl
prefLabel
Thermal inactivation of statio ...... monocytogenes in fruit juices.
@en
Thermal inactivation of statio ...... monocytogenes in fruit juices.
@nl
P1476
Thermal inactivation of statio ...... monocytogenes in fruit juices.
@en
P2093
Mazzotta AS
P2860
P304
P356
10.4315/0362-028X-64.3.315
P577
2001-03-01T00:00:00Z