D- and z-values of Escherichia coli O157 H7, Salmonella enterica, and Listeria monocytogenes in heated orange juice

D- and z-values of Escherichia coli O157 H7, Salmonella enterica, and Listeria monocytogenes in heated orange juice

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This study was conducted to determine the decimal reduction times (D) and the thermal resistance parameter (z) values of relevant foodborne pathogens linked with fruit juice consumption ?namely Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes. Cocktails of different strains...

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Detalhes bibliográficos
Principais autores: Pagal, Gladess A. (Autor), Gabriel, Alonzo A. (Autor)
Formato: Analytics
Idioma:English
Publicado em: 2020.
Assuntos:
D-value.
Orange juice.
Pathogens.
Thermal inactivation.
Thermal processing.
Z-value.
Acesso em linha:https://forms.gle/KZjBv7aRtY6jiL5E9