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The effect of non-thermal processing technologies on microbial inactivation: an investigation into sub-lethal injury of escherichia coli and pseudomonas fluorescens

Halpin, R.M.
; 
Duffy, L.
; 
Cregenzán-Alberti, O.
; 
Lyng, J.G.
; 
Noci, F.
Identifiers
http://hdl.handle.net/10379/11800
 https://doi.org/10.13025/27231
Publication Date
2014-07-01
Keywords
thermosonication, pef, escherichia coli, pseudomonas fluorescens, sub-lethal injury, pulsed electric-fields, treatment medium ph, listeria-monocytogenes, milk, ultrasound, microorganisms, combination, intensity, biofilms, innocua
Type
Article
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Citation
Halpin, R.M. Duffy, L.; Cregenzán-Alberti, O.; Lyng, J.G.; Noci, F. (2014). The effect of non-thermal processing technologies on microbial inactivation: an investigation into sub-lethal injury of escherichia coli and pseudomonas fluorescens. Food Control 41 , 106-115
Abstract
Funder
Publisher
Elsevier BV
Publisher DOI
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Attribution-NonCommercial-NoDerivs 3.0 Ireland
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Externally hosted open access publications with University of Galway authors (2)