Article

Supercritical carbon dioxide as a potential intervention for ground pork decontamination

2011-02-01

Abstract excerpt

Ground meat has been frequently implicated as a vehicle of pathogenic bacteria. Once microorganisms contaminating the surfaces are embedded within the comminuted meat, they become difficult to inactivate due to the clumpy structure. In this study, we investigated the effectiveness of decontaminating ground pork with supercritical carbon dioxide (SC-CO₂) treatment at various conditions (temperatures: 40, 45C; press...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 5cc4ea2f-4cdc-5825-8f82-58dd4787eeac
DOI: 10.1111/j.1745-4565.2010.00265.x

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Supercritical carbon dioxide as a potential intervention for ground pork decontaminationDOI 10.1111/j.1745-4565.2010.00265.xRead

Mechanisms of Inactivation of Dry Escherichia coli by High-Pressure Carbon Dioxide.Semantic proximity Read

Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat productsSemantic proximity Read

Impact of Different Application Parameters of Cold Atmospheric Plasma on Foodborne Pathogen InactivationSemantic proximity Read

Process intensification technologies for the recovery of valuable compounds from cocoa by-productsSemantic proximity Read

Sensitivity of wild-type and rifampicin-resistant O157 and non-O157 Shiga toxin-producing Escherichia coli to elevated hydrostatic pressure and lactic acid in ground meat and meat homogenate.Semantic proximity Read

Using plasma-activated water for decontamination of Salmonella spp. on common building surfaces in poultry housesSemantic proximity Read

Comparative Analysis of VOC Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined SystemsSemantic proximity Read

Prevalence, enumeration, serotypes, and antimicrobial resistance phenotypes of salmonella enterica isolates from carcasses at two large United States pork processing plants.Semantic proximity Read

New mild technologies in meat processing: high pressure as a model technologySemantic proximity Read

Reducing High Pressure Processing Costs: Efficacious Alternatives to Current Standard Procedures in the Food Manufacturing IndustrySemantic proximity Read

Application of ultraviolet light assisted titanium dioxide photocatalysis for food safety: A reviewSemantic proximity Read

A broad-spectrum broth rapidly and completely repairing the sublethal injuries of Escherichia coli caused by freezing and lactic acid alone or in combination for accurate enumerationSemantic proximity Read