在高水压处理的番茄汁中模拟大肠杆菌O157:H7 (ATCC 43888) 的无活化

Furkan Erdem1, Onay Dogan1, Hami Alpas1

  • 1Food Engineering Department, Middle East Technical University, Ankara, Turkiye.

概括

高水静压 (HHP) 有效地使番茄汁中的埃舍里希亚大肠杆菌O157:H7无活化. 贝叶斯模型方法准确地预测了无活化动力学,有助于优化非热性食品保存.

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