Effect of Hydrostatic Pressure on the Inactivation of Salmonella and Campylobacter Species at Low Temperature
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概要
- 論文の詳細を見る
Salmonella typhimurium cells were treated with high hydrostatic pressure (<200MPa) at 0,5 and 10℃ in 0.9% NaCl solution. Inactivation effeciency by high hydrostatic pressure treatment increased with decrease in the treatment temperature. Two Compylobacter species were also treated with high hydrostatic pressure at 0℃ in 0.9% NaCl solution compared to poultry thighs. The appearance of poultry thighs slightly discolored by the high hydrostatic pressure treatment at 200MPa, 0℃ for 60 min.
- 九州大学の論文
著者
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Shimoda Mitsuya
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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Igura Noriyuki
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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Igura N
Kyushu Univ. Fukuoka Jpn
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Igura Noriyuki
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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下田 満哉
九州大学大学院農学研究院
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下田 満哉
九州大学大学院農学研究院食品バイオ工学講座
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Hayakawa Isao
Laboratory of Food Technology, Faculty of Agriculture, Kyushu University
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Hiro Norihiko
Laboratory of Food Process Engineering,Division of Food Biotechnology,Department of Bioscience and B
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Hiro Norihiko
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Hayakawa I
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Hayakawa Isao
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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下田 満哉
九大
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Igura Noriyuki
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Ishikawa Hiroya
Laboratory Of Food Analysis Division Of Food Biotechnology Department Of Bioscience And Biotechnolog
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Ishikawa Hiroya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Of Kyushu Universi
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SHIMODA Mitsuya
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School of Kyushu University
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