Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157:H7, S. Typhimurium, L. monocytogenes, and MS-2 bacteriophage in salsa

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• 作者：Sang-Soon Kim^a ; ^b ; Dong-Hyun Kang^a ; ^b ; ^{kang7820@snu.ac.kr}
• 关键词：Carvacrol ; Ohmic heating ; Combination treatment ; Synergistic effect ; Salsa ; Foodborne pathogen
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：300-305
• 全文大小：618 K
• 卷排序：73

文摘

Synergistic bactericidal effect of combination treatment was observed in salsa. Synergistic virucidal effect was identified for MS-2 bacteriophage in salsa. Quality of salsa were improved by combination treatment compared to ohmic heating.