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高压加工对卵沙拉中食源性病原体的灭活的影响

Min-Ju Kim1, Sang-Hyun Park1

  • 1Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439, Republic of Korea.

Letters in applied microbiology
|June 14, 2023
PubMed
概括

高压加工 (HPP) 有效地使卵沙拉中的Listeria,Salmonella和E. coli等食物传播病原体无活化. 特定的HPP条件被确定为完全的细菌失活和次致命伤害.

关键词:
大肠杆菌埃舍里奇亚菌O157:H7李斯特里亚单细胞原生菌 (Listeria monocytogenes) 是一种沙门氏菌 Typhimurium 是一个类型.蛋沙拉 蛋沙拉是什么在高压加工过程中使用.没有致命伤害的伤害

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