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Updated: Jun 14, 2025

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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计数,酸暴露和采样时间是有关因素,解释了水果中的植物病原体在高压下失活的相关因素

Berta Torrents-Masoliver1, Anna Jofré1, Albert Ribas-Agustí1

  • 1IRTA (Institute of Agrifood Research and Technology), Food Safety and Functionality, Finca Camps i Armet s/n, 17121 Monells, Spain.

Foods (Basel, Switzerland)
|August 29, 2024
PubMed
概括

高压加工 (HPP) 的有效性因食品类型和计数方法而异. 诸如酸性暴露和采样时间等因素显著影响水果泥中的微生物无活化.

关键词:
美国大肠杆菌 (E. coli).L.单细胞原体.沙门氏菌 spp. 沙门氏菌在高压加工过程中使用.婴儿食品 婴儿食品 婴儿食品微生物无活化 微生物无活化这是一种次致命的伤害.

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Methods of Sterilization I: Physical Methods01:29

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As used in a healthcare facility, sterilization destroys all microorganisms through physical or chemical methods. The physical method includes steam, dry heat, boiling water, and radiation.
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