Inactivation of Escherichia coli O157:H7 in Orange Juice Using a Combination of High Pressure and Mild Heat

By Linton M.   McClements J. M. J.   Patterson M. F.  

Journal of Food Protection, Vol. 62, Iss. 3, 1999-03 ,pp. : 277-279

International Association for Food Protection

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Survival of Escherichia coli O157:H7 during Storage in Pressure-Treated Orange Juice

By Linton M.   McClements J. M. J.   Patterson M. F.  

Journal of Food Protection, Vol. 62, Iss. 9, 1999-09 ,pp. : 1038-1040

International Association for Food Protection

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Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Orange and Tomato Juice Using Ohmic Heating

By Sagong Hun-Gu   Park Sang-Hyun   Choi Young-Jin   Ryu Sangryeol   Kang Dong-Hyun  

Journal of Food Protection, Vol. 74, Iss. 6, 2011-06 ,pp. : 899-904

International Association for Food Protection

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Leakage of Intracellular UV Materials of High Hydrostatic Pressure–Injured Escherichia coli O157:H7 Strains in Tomato Juice

By Ukuku D. O.   Zhang H.   Bari M. L.   Yamamoto K.   Kawamoto S.  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2407-2412

International Association for Food Protection

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High-Pressure Resistance Variation of Escherichia coli O157:H7 Strains and Salmonella Serovars in Tryptic Soy Broth, Distilled Water, and Fruit Juice

By Whitney Brooke M.   Williams Robert C.   Eifert Joseph   Marcy Joseph  

Journal of Food Protection, Vol. 70, Iss. 9, 2007-09 ,pp. : 2078-2083

International Association for Food Protection

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