Strong and Consistently Synergistic Inactivation of Spores of Spoilage-Associated Bacillus and Geobacillus spp. by High Pressure and Heat Compared with Inactivation by Heat Alone

The inactivation of spores of four low-acid food spoilage organisms by high pressure thermal (HPT) and thermal-only processing was compared on the basis of equivalent thermal lethality calculated at a reference temperature of 121.1°C (F(z)(121.1)(°)(C, 0.1 MPa or 600 MPa)) and characterized as syner...

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Autores principales: Olivier, S. A., Bull, M. K., Stone, G., van Diepenbeek, R. J., Kormelink, F., Jacops, L., Chapman, B.
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology (ASM) 2011
Materias:
Food Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC3067444/
https://ncbi.nlm.nih.gov/pubmed/21278265
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01957-10
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