Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes.

Kim, S-S

Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes. [electronic resource] - Journal of applied microbiology Aug 2015 - 475-86 p. digital

Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't

1365-2672

10.1111/jam.12867 doi


Animals
Cattle
Escherichia coli O157--growth & development
Fats--chemistry
Food Microbiology
Hot Temperature
Listeria monocytogenes--growth & development
Milk--chemistry
Pasteurization--methods
Salmonella typhimurium--growth & development
Temperature