Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation

In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologie...

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Detalles Bibliográficos
Autores principales: Cebrián, Guillermo, Mañas, Pilar, Condón, Santiago
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4873515/
https://www.ncbi.nlm.nih.gov/pubmed/27242749
http://dx.doi.org/10.3389/fmicb.2016.00734

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4873515/
https://www.ncbi.nlm.nih.gov/pubmed/27242749
http://dx.doi.org/10.3389/fmicb.2016.00734

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