Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat
- Author
- LINTON, M1 ; MCCLEMENTS, J. M. J1 ; PATTERSON, M. F1 2
[1] Food Science Division (Food Microbiology), Department of Agriculture for Northern Ireland, Belfast BT9 5PX, Northern Ireland, United Kingdom
[2] Department of Food Science, Queens University of Belfast, Newforge Lane, Belfast BT9 5PX, Northern Ireland, United Kingdom - Source
Journal of food protection. 1999, Vol 62, Num 3, pp 277-279 ; ref : 17 ref
- CODEN
- JFPRDR
- ISSN
- 0362-028X
- Scientific domain
- Food science technology
- Publisher
- International Association of Milk, Food and Environmental Sanitarians, Des Moines, IA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Décontamination Escherichia coli Haute pression Jus d'orange Pathogène Pressurisation Température moyenne Traitement physique Traitement thermique Agrume Bactérie Enterobacteriaceae Jus fruit
- Keyword (en)
- Decontamination Escherichia coli High pressure Orange juice Pathogenic Pressurizing Medium temperature Physical dressing Heat treatment Citrus fruit Bacteria Enterobacteriaceae Fruit juice
- Keyword (es)
- Descontaminación Escherichia coli Alta presión Zugo naranja Patógeno Presurización Temperatura media Procesamiento físico Tratamiento térmico Agrios Bacteria Enterobacteriaceae Jugo fruta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1733953
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.4315/0362-028X-62.3.277 
https://dx.doi.org/10.4315/0362-028X-62.3.277
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