Related content

Effect of Low-Temperature, High-Pressure Treatment on the Survival of Escherichia coli O157:H7 and Salmonella in Unpasteurized Fruit Juices

By Teo Alex Yeow-Lim   Ravishankar Sadhana   Sizer Charles E.  

Journal of Food Protection, Vol. 64, Iss. 8, 2001-08 ,pp. : 1122-1127

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Juice Concentrates

By Oyarzábal Omar A.   Nogueira Mara C. L.   Gombas David E.  

Journal of Food Protection, Vol. 66, Iss. 9, 2003-09 ,pp. : 1595-1598

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 in Apple Juice by a Combination of Nisin and Cinnamon

By Yuste J.   Fung D. Y. C.  

Journal of Food Protection, Vol. 67, Iss. 2, 2004-02 ,pp. : 371-377

International Association for Food Protection

Access to resources Recommend Favorite

High Pressures in Combination with Antimicrobials To Reduce Escherichia coli O157:H7 and Salmonella Agona in Apple Juice and Orange Juice

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

Journal of Food Protection, Vol. 71, Iss. 4, 2008-04 ,pp. : 820-824

International Association for Food Protection

Access to resources Recommend Favorite

Studies To Select Appropriate Nonpathogenic Surrogate Escherichia coli Strains for Potential Use in Place of Escherichia coli O157:H7 and Salmonella in Pilot Plant Studies

By Eblen Denise R.   Annous Bassam A.   Sapers Gerald M.  

Journal of Food Protection, Vol. 68, Iss. 2, 2005-02 ,pp. : 282-291

International Association for Food Protection

Access to resources Recommend Favorite