Non-thermal plasma inactivation of Salmonella Typhimurium on different matrices and the effect of selected food components on its bactericidal efficacy
Klaas De Baerdemaeker, Inge Van der Linden, Anton Nikiforov, Sophie Zuber, Nathalie De Geyter, Frank Devlieghere
Topics & Concepts
Food scienceAgarSalmonellaChemistrySodium pyruvatePasteurizationStarchSalmonella entericaCaseinInoculationFood microbiologyBacteriaBiologyBiochemistryImmunologyGeneticsPlasma Applications and DiagnosticsNanomaterials and Printing TechnologiesMicrobial Inactivation Methods