Effects of Elevated Hydrostatic Pressure against Mesophilic Background Microflora and Habituated Salmonella Serovars in Orange Juice

Lignende værker

• Sensitivity of Salmonella serovars and natural microflora to high-pressure pasteurization: Open access data for risk assessment and practitioners
  af: Allison, Abimbola, et al.
  Udgivet: (2018)
• Synergism of Mild Heat and High-Pressure Pasteurization Against Listeria monocytogenes and Natural Microflora in Phosphate-Buffered Saline and Raw Milk
  af: Allison, Abimbola, et al.
  Udgivet: (2018)
• Sensitivity of wild-type and rifampicin-resistant O157 and non-O157 Shiga toxin-producing Escherichia coli to elevated hydrostatic pressure and lactic acid in ground meat and meat homogenate
  af: Allison, Abimbola, et al.
  Udgivet: (2021)
• Interactions of Carvacrol, Caprylic Acid, Habituation, and Mild Heat for Pressure-Based Inactivation of O157 and Non-O157 Serogroups of Shiga Toxin-Producing Escherichia coli in Acidic Environment
  af: Kabir, Md Niamul, et al.
  Udgivet: (2019)
• Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products
  af: Allison, Abimbola, et al.
  Udgivet: (2018)