Fate of Escherichia coli strains inoculated in model cheese elaborated with or without starter and treated by high hydrostatic pressure
S De Lamo-Castellví, M Capellas… - Journal of food …, 2006 - Elsevier
The aim of this research was to study high hydrostatic pressure inactivation of two strains of
Escherichia coli (E. coli O59: H21 [CECT 405] and E. coli O157: H7 [CECT 5947]) inoculated …
Escherichia coli (E. coli O59: H21 [CECT 405] and E. coli O157: H7 [CECT 5947]) inoculated …
Inactivation of pathogenic Escherichia coli in skimmed milk using hhigh hydrostatic pressure
M Linton, JMJ McClements, MF Patterson - Innovative Food Science & …, 2001 - Elsevier
The pressure resistance of a range of pathogenic Escherichia coli strains was determined in
skimmed milk. Pressure resistances varied widely among the 12 strains tested, with the two …
skimmed milk. Pressure resistances varied widely among the 12 strains tested, with the two …
Combined Effect of High-Pressure Treatments and Bacteriocin-Producing Lactic Acid Bacteria on Inactivation of Escherichia coli O157:H7 in Raw-Milk Cheese
E Rodriguez, JL Arques, M Nunez… - Applied and …, 2005 - Am Soc Microbiol
The effect of high-pressure (HP) treatments combined with bacteriocins of lactic acid
bacteria (LAB) produced in situ on the survival of Escherichia coli O157: H7 in cheese was …
bacteria (LAB) produced in situ on the survival of Escherichia coli O157: H7 in cheese was …
Pressure resistance of cold‐shocked Escherichia coli O157:H7 in ground beef, beef gravy and peptone water
GSH Baccus‐Taylor, OC Falloon… - Journal of applied …, 2015 - academic.oup.com
Aims (i) To study the effects of cold shock on Escherichia coli O157: H7 cells.(ii) To
determine if cold‐shocked E. coli O157: H7 cells at stationary and exponential phases are …
determine if cold‐shocked E. coli O157: H7 cells at stationary and exponential phases are …
High‐pressure destruction kinetics of spoilage and pathogenic bacteria in raw milk cheese
Y Shao, HS Ramaswamy, S Zhu - Journal of food process …, 2007 - Wiley Online Library
Raw milk cheese samples were individually inoculated with Escherichia coli K‐12,
Escherichia coli O157: H7 and Listeria monocytogenes, and subjected to high‐pressure …
Escherichia coli O157: H7 and Listeria monocytogenes, and subjected to high‐pressure …
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio
MO Masana, YX Barrio, PM Palladino, AM Sancho… - Food …, 2015 - Elsevier
Abstract High-pressure treatments (400 and 600 MPa) combined with the addition of sodium
lactate (1 and 3%) were tested to reduce Escherichia coli O157: H7 (STEC O157) and …
lactate (1 and 3%) were tested to reduce Escherichia coli O157: H7 (STEC O157) and …
[HTML][HTML] Response of two Salmonella enterica strains inoculated in model cheese treated with high hydrostatic pressure
S De Lamo-Castellví, AX Roig-Sagués… - Journal of dairy …, 2007 - Elsevier
The aim of this work was to determine the response to high hydrostatic pressure and the
ability for survival, recovery, and growth of 2 strains of Salmonella enterica (Salmonella …
ability for survival, recovery, and growth of 2 strains of Salmonella enterica (Salmonella …
Response of Escherichia coli O157: H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression
S Noma, C Tomita, M Shimoda, I Hayakawa - Food Microbiology, 2004 - Elsevier
The bactericidal efficiency of hydrostatic pressure treatment combined with a slow
decompression (SD; about 30s) or a rapid decompression (RD; about 2ms) against clinically …
decompression (SD; about 30s) or a rapid decompression (RD; about 2ms) against clinically …
The combined effect of high pressure and storage on the heat sensitivity of Escherichia coli O157: H7
M Linton, JMJ McClements, MF Patterson - Innovative Food Science & …, 2000 - Elsevier
Escherichia coli O157: H7, in a laboratory medium, was subjected to a high pressure
treatment of 200 MPa for 30 min at 30° C. Heat inactivation studies were carried out at 55, 58 …
treatment of 200 MPa for 30 min at 30° C. Heat inactivation studies were carried out at 55, 58 …
Effects of high pressure and mild heat on endogenous microflora and on the inactivation and sublethal injury of Escherichia coli inoculated into fruit juices and …
M Munoz, B De Ancos, MP Cano - Journal of food protection, 2007 - Elsevier
The objective of this study was to determine the effects of high-pressure treatments and mild
temperatures on endogenous microflora and Escherichia coli CECT 515 artificially …
temperatures on endogenous microflora and Escherichia coli CECT 515 artificially …