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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Podrobná bibliografie
Hlavní autoři: Pagal, Gladess A. (Autor), Gabriel, Alonzo A. (Autor)
Médium: Analytics
Jazyk:English
Vydáno: 2020.
Témata:
D-value.
Orange juice.
Pathogens.
Thermal inactivation.
Thermal processing.
Z-value.
On-line přístup:https://forms.gle/KZjBv7aRtY6jiL5E9