Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg white using pulsed electric field

Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg white using pulsed electric field

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Amiali, Malek, Ngadi, Michael O., Smith, James P., Raghavan, Vijaya G.S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 3 (2006), p. M88-94
Materias:	Clara de huevo Salmonella Salmonella enteriditis Campo eléctrico
Publicación relacionada:	Contenido en: Journal of food science

Ejemplares similares

Rapid growth of Salmonella enteritidis in egg white reconstituted from industrial egg white powder
por: Baron, Florence

Inactivation of Salmonella enterica Ser. Enteritidis in tomato juice by combining of high-intensity pulsed electric fields with natural antimicrobials
por: Mosqueda-Melgar, J.

Heat transfer models for predicting Salmonella enteritidis in Shell eggs through supply chain distribution
por: Almonacid, S.

Antimicrobial efficiency of essential oil and freeze-thaw treatments against Escherichia coli O157:H7 and Salmonella enterica Ser. Enteritidis in strawberry juice
por: Duan, J.

Control de salmonella enteritidis en ponedoras comerciales
por: Alvarado, Iván R.

Escherichia coli O157:H7 induces stronger plant immunity than Salmonella enterica Typhimorium SL1344

Eggshell membrane structure and penetration by Salmonella Typhimurium
por: Berrang, Mark E.

Identificación de Salmonella Enteritidis en huevo para consumo en la ciudad de México

Risk assessments of Salmonella in eggs and broiler chickens
por: Cahill, Sarah

Effect of beef product physical structure on Salmonella thermal inactivation

Efficacy of pulsed UV-Light for the decontamination of Escherichia coli O157:H7 and Salmonella spp. on raspberries and strawberries
por: Bialka, K. L.

In hydrolyzed cow's milk helicobacter pylori becomes nonculturable and the growth of Salmonella typhi and Escherichia coli is inhibited

Thermoultrasonication eliminates salmonellae from intact eggshells without changing the functional properties of their components

Decontamination of Escherichia coli 0157:H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light.
por: Bialka, K. L.

Brote de toxiinfección alimentaria por salmonella entérica en un establecimiento de restauración colectiva
por: Carbó Malonda, Rosa María,
Publicado: (2005)

Separation of egg white lysozyme by anionic polysaccharides
por: CHING, Chuan Yang

Inactivation of Escherichia coli O157:H7 and Salmonellla in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide
por: Williams, Robert C.

Evaluation of fluorogenic assay for the rapid detection of Salmonella in foods
por: MIYAMOTO, Takahisa

Métodos de diagnóstico de Salmonella
por: Hernández, A. S.

Inactivation of Escherichia coli O157:H7 and Escherichia coli 8739 in apple juice by pulsed electric fields
por: Gulsun Akdemir Evrendilek, Q.

Efecto de la inoculación de salmonella enteritidis inactivada suplementación de la dieta y estrés crónico por calor sobre la interfaz inmunoneuroendócrina de codornices japonesas adultas
por: Chacana, Pablo Anibal, et al.
Publicado: (2018)

Antimicrobial effects of lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157:H7
por: Min, Seacheol

Effect of water activity on thermal inactivation of Salmonella in ground Turkey

Thermal inactivation of Salmonella on cantaloupes using hot water

Resident bacteria on leaves enhance survival of immigrant cells of Salmonella enterica
por: Poza-Carrion, Cesar

Effectiveness of individual or combined sanitizer treatments for inactivating Salmonella spp. on smooth surface, stem scar, and wounds of tomatoes
por: Yuk, Hyun-Gyun

Lactic acid and sodium lactate effects on salmonellae on broilers
por: Waldroup, A. L.

Some Physicochemical changes in catfish muscle as influenced by egg white and tumbling
por: Ockerman, H.W.

Determinación del límite de detección de Salmonella sp. en alimentos /
por: Fernández, Marcela.
Publicado: (2009.)

The effectiveness of sanitizer treatments in inactivation of Salmonella spp. from bell pepper, cucumber, and strawberry
por: Yuk, Hyun-Gyun

Quantification of Hen's egg white lysozyme in wine by an improved HPLC-FLD analytical method
por: Riponi, Claudio

Inactivation of Salmonella during drying and storage of carrot slices prepared using coomonly recommended methods

Orange essential oils antimicrobial activities against Salmonella spp.

Effects of yolk contamination, shearing, and heating on foaming properties of fresh egg white
por: Wang, G.

Bacterias Salmonella en la carne picada porcina contagio, causas y prevención
por: Grobklaus, Heike

Universal primer-multiplex PCR approach for simultaneous detection of Escherichia coli, Listeria monocytogenes, and Salmonella spp. in food samples

Organically managed soils reduce internal colonization of tomato plants by Salmonella enterica Serovar Typhimurium

Patógenos de alimentos Parte I Salmonella
por: Danuncio, Nora

Salmonella control en alimentos
por: ALCAIDE, M. del Carmen

Determination of residual egg white proteins in red wines during and after fining
por: Lacorn, Markus