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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Détails bibliographiques
Auteurs principaux: Pagal, Gladess A. (Auteur), Gabriel, Alonzo A. (Auteur)
Format: Analytics
Langue:English
Publié: 2020.
Sujets:
D-value.
Orange juice.
Pathogens.
Thermal inactivation.
Thermal processing.
Z-value.
Accès en ligne:https://forms.gle/KZjBv7aRtY6jiL5E9