Inactivation of Bacillus cereus from pork by thermal, non-thermal and single-frequency/multi-frequency thermosonication: Modelling and effects on physicochemical properties.
Patrick Owusu‐Ansah, Xiaojie Yu, Richard Osae, Abdullateef Taiye Mustapha, Rong Zhang, Cunshan Zhou
Topics & Concepts
SporeBacillus cereusSonicationCereusWeibull distributionFood scienceThermal treatmentMaterials scienceChemistryBiologyMathematicsComposite materialChromatographyMicrobiologyBacteriaStatisticsGeneticsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyIdentification and Quantification in Food