Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against <i>Escherichia coli</i> O157:H7

Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against <i>Escherichia coli</i> O157:H7

With the wide application of high hydrostatic pressure (HHP) technology in the food industry, safety issues regarding food products, resulting in potential food safety hazards, have arisen. To address such problems, this study explored the synergetic bactericidal effects and mechanisms of protocatec...

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Bibliographic Details
Main Authors: Jingyi Hao, Yuqing Lei, Zhilin Gan, Wanbin Zhao, Junyan Shi, Chengli Jia, Aidong Sun
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
high hydrostatic pressure
protocatechuic acid
<i>Escherichia coli</i> O157:H7
synergetic bactericidal
mechanism
Online Access:https://www.mdpi.com/2304-8158/10/12/3053

Internet

https://www.mdpi.com/2304-8158/10/12/3053

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