Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure
Fabiola S. Gouvea, Tatiana Koutchma, Elisa Helena Rocha Ferreira, Eduardo Henrique Miranda Walter, Amauri Rosenthal
Topics & Concepts
Listeria monocytogenesHydrostatic pressureSalmonellaFood scienceEscherichia coliPascalizationFood industryFood microbiologyFood safetyPasteurizationBiologyMicrobiologyHigh pressureListeriaFood preservationPathogenic bacteriaMicroorganismFood contaminantBacteriaBiochemistryGeneEngineering physicsThermodynamicsGeneticsEngineeringPhysicsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyIdentification and Quantification in Food