Article

Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

2017-08-01

Abstract excerpt

Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter are the major bacterial pathogens associated with foodborne diseases and their inactivation is fundamental to ensure microbiologically safe products. Although efficient in generating safe foods with proper shelf-lives, pasteurization and commercial sterilization may result in numerous nutritional and sensory changes in foods. To address...

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Literature Corpus work: 146d0119-ed71-5b43-8fe7-6f31f3469499
DOI: 10.1016/j.tifs.2017.05.011

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