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National Agricultural Library
U.S. Department of Agriculture
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  4. MECHANISM OF INACTIVATION OF FOODBORNE PATHOGENS BY ALTERNATIVE FOOD PROCESSING TECHNOLOGIES

MECHANISM OF INACTIVATION OF FOODBORNE PATHOGENS BY ALTERNATIVE FOOD PROCESSING TECHNOLOGIES

Objective

Compare mechanisms of inactivation of Salmonella Typhimurium by three nonthermal processing technologies, pulsed electric field (PEF), pulsed ultraviolet radiation (PUV) and super-critical carbon dioxide (ScCO2).

Investigators
Zhang, Q. Howard
Institution
Ohio State University
Start date
2007
End date
2010
Funding Source
Agricultural Research Service
Project number
1935-41420-017-01S
Accession number
412432
Categories
Salmonella
Bacterial Pathogens
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