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Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applications
High hydrostatic pressure is commercially applied to extend the shelf life of foods, and to improve food safety. Current applications operate at ambient temperature and 600 MPa or less. However, bacteria that may resist this pressure level include the pathogens Staphylococcus aureus and strains of E...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Frontiers Media S.A.
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4478891/ https://www.ncbi.nlm.nih.gov/pubmed/26157424 http://dx.doi.org/10.3389/fmicb.2015.00599 |