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Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter

Dong Yang1, Yongtao Wang1, Liang Zhao1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.

Food Research International (Ottawa, Ont.)
|January 4, 2022
PubMed

Keywords:
AcidE. coli O157:H7High pressureHigh pressure carbon dioxideViable but non-culturable

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