Modeling the Survival of Escherichia coli O157:H7 Under Hydrostatic Pressure, Process Temperature, Time and Allyl Isothiocyanate Stresses in Ground Chicken Meat

Modeling the Survival of Escherichia coli O157:H7 Under Hydrostatic Pressure, Process Temperature, Time and Allyl Isothiocyanate Stresses in Ground Chicken Meat

Shiga toxin-producing Escherichia coli O157:H7 (STEC) is a common contaminant in meat and poultry. We investigated the use of non-thermal high pressure processing (HPP), with or without allyl isothiocyanate (AITC) essential oil, to kill STEC in ground chicken meat. Temperature was found an important...

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Bibliographic Details
Main Authors: Chi-Yun Huang, Shiowshuh Sheen, Christopher Sommers, Lee-Yan Sheen
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-08-01
Series:Frontiers in Microbiology
Subjects:
modeling
high pressure processing
allyl isothiocyanate
E. coli O157:H7
ground chicken meat
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01871/full

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https://www.frontiersin.org/article/10.3389/fmicb.2018.01871/full

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