Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing

Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing

In this study, <i>Salmonella</i> Typhimurium, <i>Escherichia coli</i>, and <i>Listeria monocytogenes</i> were separately inoculated in sterilized carrot juice and subjected to various types of high-pressure processing (HPP) at 200–600 MPa for 0.1–15 min to observe...

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Bibliographic Details
Main Authors: Chiu-Chu Hwang, Chung-Saint Lin, Yun-Ting Hsiao, Ya-Ling Huang, Feng-Lin Yen, Yi-Chen Lee, Yung-Hsiang Tsai
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Biology
Subjects:
high-pressure processing
carrot juice
foodborne pathogens
destruction kinetic
<i>Listeria monocytogenes</i>
Online Access:https://www.mdpi.com/2079-7737/12/11/1383

Internet

https://www.mdpi.com/2079-7737/12/11/1383

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