« Previous
Next »
Journal of Dairy Science
Volume 89, Issue 10
, Pages 3739-3748
, October 2006
High-Intensity Pulsed Electric Field Variables Affecting Staphylococcus aureus Inoculated in Milk
References
- . Modeling and optimization of inactivation of Lactobacillus plantarum by pulsed electric field treatment. J. Appl. Microbiol. 2003;94:571–579
- . Preservation of foods with pulses electric fields. London, UK: Academic Press; 1999;
- . Milk processing by high intensity pulsed electric fields. Trends Food Sci. Technol. 2002;13:195–204
- . Economic costs and trade impacts of microbial foodborne illness. World Health Stat. Q. 1997;50:57–66
- . Cell poration and cell fusion using an oscillating electric field. Biophys. J. 1989;56:641–652
- . Outbreaks of foodborne infectious intestinal disease in England and Wales: 1992–1993. Commun. Dis. Rep. Rev. 1995;5:109–126
- . Inactivation and injury of Escherichia coli O157:H7 and Staphylococcus aureus by pulsed electric fields. World J. Microbiol. Biotech. 2002;18:1–6
- . Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields. J. Food Prot. 2004;67:2596–2602
- . Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields. Food Microbiol. 2005;22:311–319
- . Estimation of human dose of staphylococcal enterotoxin A from a large outbreak of staphylococcal food poisoning involving chocolate milk. Int. J. Food Microbiol. 1988;7:311–317
- . Inactivation of Staphylococcus aureus in skim milk by pulsed electric treatment. Bioprocess Biosyst. Eng. 2004;87:137–144
- . Effects of pulse polarity and pulse delaying time on pulsed electric fields-induced pasteurization of E. coli O157:H7. J. Food Eng. 2005;68:271–276
- . Killing of micro-organisms by pulsed electric fields. Appl. Microbiol. Biotechnol. 1996;45:148–157
- . Brotes de enfermedades transmitidas por alimentos. España, 1993–2002 (excluye brotes hídricos). Ministerio de Sanidad y Consumo, Instituto de Salud Carlos III, Boletín Epidemiológico. 2004;12:289–296
- . Milk and dairy products. Microorganisms in Foods 6, Microbial Ecology of Food Commodities. London, UK: Blackie Academic & Professional; 1998;pages 231–248
- . Staphylococcal gastroenteritis. In: Jay JM, Loessner MJ, Golden DA editor. Modern Food Microbiology. New York, NY: Springer; 2005;p. 545–566
- . Effect of composition on the electrical conductance of milk. J. Food Eng. 2003;60:321–325
- . Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields. J. Food Proc. Eng. 1997;20:317–336
- . Inactivation of selected microorganisms and properties of pulsed electric field processed milk. J. Food Process Preserv. 2003;27:137–151
- . Response surface methodology: Process and product optimization using designed experiments. New York, NY: John Wiley & Sons; 2002;
- . Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology. Food Res. Int. 1995;28:167–171
- . Inactivation of microorganisms by different pulsed electric fields of different voltage waveforms. IEEE Trans. Indust. App. 1994;1:1047–1057
- . Resistant microorganisms to high intensity pulsed electric field pasteurization of raw skim milk. Chicago, IL: Book of Abstracts: 59D-20, IFT Annual Meeting, Institute of Food Technologists; 1999;
- . Inactivation of Listeria monocytogenes in milk by pulsed electric field. J. Food Prot. 1998;61:1203–1206
- . The present state of foodborne disease in OECD countries. Geneva, Switzerland: World Health Organization (WHO); 2003;
- . Quality and safety aspects of PEF application in milk and milk products. Crit. Rev. Food Sci. Nutr. 2005;45:25–47
- . Inactivation kinetics of Salmonella Dublin by pulsed electric field. J. Food Proc. Eng. 1997;20:367–381
- . Enhancing inactivation of Staphylococcus aureus in skim milk by combining high intensity pulsed electric fields and nisin. J. Food Prot. 2006;69:345–353
- . Food safety and foodborne illness. Geneva, Switzerland: Fact sheet no. 237. WHO; 2002;
- . Effect of nisin and high temperature pasteurization of shelf life of whole milk. J. Soc. Dairy Technol. 1997;49:99–102
PII: S0022-0302(06)72415-8
doi: 10.3168/jds.S0022-0302(06)72415-8
© 2006 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
« Previous
Next »
Journal of Dairy Science
Volume 89, Issue 10
, Pages 3739-3748
, October 2006
