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- Stratakos, Alexandros Ch.; Inguglia, Elena S.; Linton, Mark; Tollerton, Joan; Murphy, Liam; Corcionivoschi, Nicolae; Koidis, Anastasios; Tiwari, Brijesh K.
- Innovative food science & emerging technologies 2019 v.52 pp. 325-333
- Escherichia coli; Listeria monocytogenes; Pseudomonas; Salmonella; casein; cold storage; color; exposure duration; food processing; high pressure treatment; lactic acid bacteria; milk; particle size; particle size distribution; pasteurization; pasteurized milk; pathogens; plate count; raw milk; shelf life
- ... High pressure processing (HPP) was investigated as an alternative to standard raw milk processing. Different pressure levels (400–600 MPa) and exposure times (1–5 min) were tested against artificially inoculated pathogenic E. coli, Salmonella and L. monocytogenes. HPP effectively inactivated bacterial concentration by 5 log CFU/ml. The most effective HPP conditions in terms of pathogen reduction w ...
- Pinto, Carlos A.; Martins, Ana P.; Santos, Mauro D.; Fidalgo, Liliana G.; Delgadillo, Ivonne; Saraiva, Jorge A.
- Innovative food science & emerging technologies 2019 v.52 pp. 232-236
- Alicyclobacillus acidoterrestris; ambient temperature; apple juice; atmospheric pressure; cold storage; endospores; growth retardation; pasteurization; refrigeration; storage temperature
- ... Control of endospores of Alicyclobacillus acidoterrestris in pasteurized apple juice using hyperbaric storage at 18 to 23 °C was compared to storage at atmospheric pressure and 18 to 23 °C, as well as refrigeration at ~4 °C for up to 30 days. The juice samples were inoculated with approximately 1 × 105 CFU/mL spores. The juice spoiled quickly at atmospheric pressure and ambient temperature, while ...