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Non-linear pressure/temperature-dependence of high pressure thermal inactivation of proteolytic Clostridium botulinum type B in foods

The effect of high pressure thermal (HPT) processing on the inactivation of spores of proteolytic type B Clostridium botulinum TMW 2.357 in four differently composed low-acid foods (green peas with ham, steamed sole, vegetable soup, braised veal) was studied in an industrially feasible pressure rang...

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Detalles Bibliográficos
Autores principales: Maier, Maximilian B., Lenz, Christian A., Vogel, Rudi F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5658107/
https://www.ncbi.nlm.nih.gov/pubmed/29073204
http://dx.doi.org/10.1371/journal.pone.0187023