Inactivation Kinetics of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Ready-to-Eat Sliced Ham by Near-Infrared Heating at Different Radiation Intensities

By Ha Jae-Won   Kang Dong-Hyun  

Journal of Food Protection, Vol. 77, Iss. 7, 2014-07 ,pp. : 1224-1228

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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Determination of the Thermal Inactivation Kinetics of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and non-O157 in Buffer and a Spinach Homogenate

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Journal of Food Protection, Vol. 78, Iss. 8, 2015-08 ,pp. : 1467-1471

International Association for Food Protection

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Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium with Compounds Available in Households

By Yang Hua   Kendall Patricia A.   Medeiros Lydia   Sofos John N.  

Journal of Food Protection, Vol. 72, Iss. 6, 2009-06 ,pp. : 1201-1208

International Association for Food Protection

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Growth Inhibition of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 by D-Tryptophan as an Incompatible Solute

By Koseki Shigenobu   Nakamura Nobutaka   Shiina Takeo  

Journal of Food Protection, Vol. 78, Iss. 4, 2015-04 ,pp. : 819-824

International Association for Food Protection

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