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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- 作者：Zeynal Topalcengiza ; b ; Michelle D. Danyluka ; mddanyluk@ufl.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Acid ; Adaptation ; Heat ; Resistance ; Pathogen ; D-values
- 刊名：Food Control
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：72
- 期：part_PA
- 页码：73-82
- 全文大小：971 K
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.