COMPARATIVE RESISTANCE OF BACTERIAL FOODBORNE PATHOGENS TO NON-THERMAL TECHNOLOGIES FOR FOOD PRESERVATION
In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEF), high hydrostatic pressure (HHP) and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies...
|Main Authors:||, ,|
Frontiers Media S.A.
|Series:||Frontiers in Microbiology|