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- Choe, Wonho, et al. Show all 4 Authors
- Food research international 2015 v.76 pp. 342-347
- Hepatitis A virus; Norovirus; atmospheric pressure; beef; chickens; color; food safety; inoculum; meat production; meat quality; mice; pork; rancidity; raw meat; thiobarbituric acid-reactive substances; water content
- ... In the current study, inactivation effect of atmospheric pressure plasma (APP) jets (10s–20min) was investigated against murine norovirus (MNV-1), as a norovirus (NoV) surrogate and hepatitis A virus (HAV) associated with three types of fresh meats (beef loin, pork shoulder and chicken breast). The quality characteristics of fresh meats, such as surface color, moisture content and thiobarbituric a ...
- Choe, Wonho, et al. Show all 7 Authors
- Food research international 2015 v.69 pp. 57-63
- Cheddar cheese; Escherichia coli O157; Listeria monocytogenes; Salmonella Typhimurium; agar; color; disease outbreaks; flavor; food quality; foodborne illness; foods; industrial applications; microorganisms; off odors; pH; pathogens; sanitizing; thiobarbituric acid-reactive substances
- ... Cheese is recognized as a source of food-borne disease outbreaks worldwide. In this study the inactivation of pathogens on sliced cheddar cheese by using flexible thin-layer dielectric barrier discharge (DBD) plasma and its effect on food quality have been described. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium populations on agar plates were significantly reduced b ...