Thermal inactivation responses of acid adapted and non-adapted stationary phase Shiga toxin-producing Escherichia coli (STEC), Salmonella spp. and Listeria monocytogenes in orange juice
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文摘
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The D-values here are lower than those reported in literature at all temperatures.

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This may be due to methodology and serotype/cocktail differences.

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Relationships among the D-values are more important than calculated D-values.

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11 s at 71.1 °C achieves a 5-log reduction of pathogens in orange juice.

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