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Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

Jessie Usaga, Óscar Acosta, John J. Churey, Olga I. Padilla‐Zakour, Randy W. Worobo

2020International Journal of Food Microbiology75 citationsDOI

Topics & Concepts

Listeria monocytogenesSalmonella entericaPascalizationFood scienceSalmonellaEscherichia coliFood microbiologyFood safetyChemistryFood industryFood preservationMicroorganismMicrobiologyBiologyHigh pressureBacteriaBiochemistryEngineering physicsEngineeringGeneticsGeneMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyFood Drying and Modeling
Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages | Litcius