Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.
Identifieur interne : 001349 ( Main/Exploration ); précédent : 001348; suivant : 001350Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.
Auteurs : S-Y Lee [Corée du Sud] ; H-G Sagong ; S. Ryu ; D-H KangSource :
- Journal of applied microbiology [ 1365-2672 ] ; 2012.
English descriptors
- KwdEn :
- MESH :
- microbiology : Beverages.
- physiology : Escherichia coli O157, Listeria monocytogenes, Salmonella typhimurium.
- prevention & control : Food Contamination.
- Citrus sinensis, Electricity, Hot Temperature, Lycopersicon esculentum.
Abstract
The purpose of this study was to investigate the efficacy of continuous ohmic heating for reducing Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.
DOI: 10.1111/j.1365-2672.2012.05247.x
PubMed: 22292508
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: 000628
- to stream PubMed, to step Curation: 000628
- to stream PubMed, to step Checkpoint: 000628
- to stream Ncbi, to step Merge: 000E99
- to stream Ncbi, to step Curation: 000E99
- to stream Ncbi, to step Checkpoint: 000E99
- to stream Main, to step Merge: 001364
- to stream Main, to step Curation: 001349
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.</title><author><name sortKey="Lee, S Y" sort="Lee, S Y" uniqKey="Lee S" first="S-Y" last="Lee">S-Y Lee</name><affiliation wicri:level="4"><nlm:affiliation>Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, South Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul</wicri:regionArea><placeName><settlement type="city">Séoul</settlement></placeName><orgName type="university">Université nationale de Séoul</orgName></affiliation></author><author><name sortKey="Sagong, H G" sort="Sagong, H G" uniqKey="Sagong H" first="H-G" last="Sagong">H-G Sagong</name></author><author><name sortKey="Ryu, S" sort="Ryu, S" uniqKey="Ryu S" first="S" last="Ryu">S. Ryu</name></author><author><name sortKey="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D-H" last="Kang">D-H Kang</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2012">2012</date><idno type="RBID">pubmed:22292508</idno><idno type="pmid">22292508</idno><idno type="doi">10.1111/j.1365-2672.2012.05247.x</idno><idno type="wicri:Area/PubMed/Corpus">000628</idno><idno type="wicri:Area/PubMed/Curation">000628</idno><idno type="wicri:Area/PubMed/Checkpoint">000628</idno><idno type="wicri:Area/Ncbi/Merge">000E99</idno><idno type="wicri:Area/Ncbi/Curation">000E99</idno><idno type="wicri:Area/Ncbi/Checkpoint">000E99</idno><idno type="wicri:Area/Main/Merge">001364</idno><idno type="wicri:Area/Main/Curation">001349</idno><idno type="wicri:Area/Main/Exploration">001349</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.</title><author><name sortKey="Lee, S Y" sort="Lee, S Y" uniqKey="Lee S" first="S-Y" last="Lee">S-Y Lee</name><affiliation wicri:level="4"><nlm:affiliation>Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, South Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul</wicri:regionArea><placeName><settlement type="city">Séoul</settlement></placeName><orgName type="university">Université nationale de Séoul</orgName></affiliation></author><author><name sortKey="Sagong, H G" sort="Sagong, H G" uniqKey="Sagong H" first="H-G" last="Sagong">H-G Sagong</name></author><author><name sortKey="Ryu, S" sort="Ryu, S" uniqKey="Ryu S" first="S" last="Ryu">S. Ryu</name></author><author><name sortKey="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D-H" last="Kang">D-H Kang</name></author></analytic><series><title level="j">Journal of applied microbiology</title><idno type="eISSN">1365-2672</idno><imprint><date when="2012" type="published">2012</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (microbiology)</term><term>Citrus sinensis</term><term>Electricity</term><term>Escherichia coli O157 (physiology)</term><term>Food Contamination (prevention & control)</term><term>Hot Temperature</term><term>Listeria monocytogenes (physiology)</term><term>Lycopersicon esculentum</term><term>Salmonella typhimurium (physiology)</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Escherichia coli O157</term><term>Listeria monocytogenes</term><term>Salmonella typhimurium</term></keywords><keywords scheme="MESH" qualifier="prevention & control" xml:lang="en"><term>Food Contamination</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term><term>Electricity</term><term>Hot Temperature</term><term>Lycopersicon esculentum</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The purpose of this study was to investigate the efficacy of continuous ohmic heating for reducing Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.</div></front></TEI><affiliations><list><country><li>Corée du Sud</li></country><settlement><li>Séoul</li></settlement><orgName><li>Université nationale de Séoul</li></orgName></list><tree><noCountry><name sortKey="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D-H" last="Kang">D-H Kang</name><name sortKey="Ryu, S" sort="Ryu, S" uniqKey="Ryu S" first="S" last="Ryu">S. Ryu</name><name sortKey="Sagong, H G" sort="Sagong, H G" uniqKey="Sagong H" first="H-G" last="Sagong">H-G Sagong</name></noCountry><country name="Corée du Sud"><noRegion><name sortKey="Lee, S Y" sort="Lee, S Y" uniqKey="Lee S" first="S-Y" last="Lee">S-Y Lee</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001349 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 001349 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= Main
|étape= Exploration
|type= RBID
|clé= pubmed:22292508
|texte= Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Exploration/RBID.i -Sk "pubmed:22292508" \
| HfdSelect -Kh $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd \
| NlmPubMed2Wicri -a OrangerV1
| This area was generated with Dilib version V0.6.25. |  |