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Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure.

Author(s) : PONCE E., PLA R., MOR-MUR M., GERVILLA R., GUAMIS B.

Type of article: Article

Summary

Listeria innocua was added to liquid whole egg at approximately 1 mega CFU/millilitre. Listeria innocua was not totally inactivated in any of the treatments. The greatest inactivation was obtained at 450 megapascals at 20 deg C for 15 minutes (over 5 log of reduction). The results indicate that microbial inactivation was increased with prolonged exposure to pressure.

Details

  • Original title: Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure.
  • Record ID : 1999-0330
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 1
  • Publication date: 1998/01
  • Document available for consultation in the library of the IIR headquarters only.

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