Effect of High Intensity Ultrasound Treatment on the Growth of Food Spoilage Bacteria

Effect of High Intensity Ultrasound Treatment on the Growth of Food Spoilage Bacteria

The aim of this study is to determine the effect of high intensity ultrasound (amplitude, temperature and treatment time) on the inactivation of food spoilage bacteria Escherichia coli 3014, Staphylococcus aureus 3048, Salmonella sp. 3064, Listeria monocytogenes ATCC 23074 and Bacillus cereus 30. Th...

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Bibliographic Details
Main Authors: Ksenija Markov, Brankica Sobota Šalamon, Anet Režek Jambrak, Tomislava Vukušić, Janko Kaliterna, Zoran Herceg
Format: Article
Language:English
Published: University of Zagreb 2013-01-01
Series:Food Technology and Biotechnology
Subjects:
high intensity ultrasound
bacteria
inactivation
experimental design
optimization
Online Access:http://hrcak.srce.hr/file/160815

Internet

http://hrcak.srce.hr/file/160815

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