Lethality of high hydrostatic pressure processing on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in low salt white brined cheese: D-value
Mohammad Shahein, Ayed Amr, Monther Sadder, Hamzah M. Al‐Qadiri, Yanal Albawarshi, Ashraf M. Al-khamaiseh, Omar Ali Kanaan
Topics & Concepts
Listeria monocytogenesStaphylococcus aureusHydrostatic pressureEscherichia coliFood scienceMicrobiologyPascalizationPathogenInoculationListeriaFoodborne pathogenChemistryHigh pressureBacteriaBiologyBiochemistryThermodynamicsGeneticsGeneEngineeringPhysicsEngineering physicsImmunologyMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyViral gastroenteritis research and epidemiology