Evaluation of Near-Infrared Pasteurization in Controlling Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Ready-To-Eat Sliced Ham

This study was conducted to investigate the efficacy of near-infrared (NIR) heating to reduce Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes in ready-to-eat (RTE) sliced ham compared to conventional convective heating, and the effect of NIR heating on q...

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Autores principales: Ha, Jae-Won, Ryu, Sang-Ryeol, Kang, Dong-Hyun
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2012
Materias:
Food Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC3426720/
https://ncbi.nlm.nih.gov/pubmed/22773635
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00942-12
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