Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing : Effects of acidulants and pH

The effects of juice pH, type of acidulant, and post-treatment refrigeration on the high-pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid beverages were evaluated. Inoculated apple, orange, and grape juices (at their original...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 6 vom: 12. Sept., Seite 592-600
1. Verfasser:	Cheng, Rebecca M (VerfasserIn)
Weitere Verfasser:	Usaga, Jessie, Worobo, Randy W
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Escherichia coli O157:H7 Listeria monocytogenes Salmonella enterica acidulants type. apple juice grape juice orange juice Acetic Acid Q40Q9N063P mehr... Tartrates tartaric acid W4888I119H