Article ID Journal Published Year Pages File Type
6288915 Food Microbiology 2012 7 Pages PDF
Abstract
► More than 5-log-reductions of 7 Salmonella serovars in LWE at 52 °C. ► PEF followed by heat and TC: an alternative to LWE heat pasteurization treatments. ► PEF reduces heat resistance of Salmonella Enteritidis in LWE. ► PEF and TC reduced 92-fold heat resistance of Salmonella Enteritidis in LWE.
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Life Sciences Agricultural and Biological Sciences Food Science
Preview
Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives
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