| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367621 | International Journal of Food Microbiology | 2011 | 5 Pages |
Abstract
⺠The most pressure resistant S. enterica serovar evaluated was Braenderup. ⺠The most pressure sensitive tomato associated S. enterica serovar was Anatum. ⺠HPP of broth cultures resulted in greater than 4.5 log reductions at all pressures evaluated. ⺠In diced tomatoes, Salmonella was significantly reduced (P < 0.05) at all pressures. ⺠In whole tomatoes, Salmonella was significantly reduced (P < 0.05) at all pressures.
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Authors
Jessica E. Maitland, Renee R. Boyer, Joseph D. Eifert, Robert C. Williams,