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Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Orange and Tomato Juice Using Ohmic Heating
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sagong, Hun-Gu | - |
dc.contributor.author | Park, Sang-Hyun | - |
dc.contributor.author | Choi, Young-Jin | - |
dc.contributor.author | Ryu, Sangryeol | - |
dc.contributor.author | Kang, Dong-Hyun | - |
dc.creator | 최영진 | - |
dc.date.accessioned | 2013-04-18T07:09:15Z | - |
dc.date.available | 2013-04-18T07:09:15Z | - |
dc.date.issued | 2011-06 | - |
dc.identifier.citation | JOURNAL OF FOOD PROTECTION Vol.74 No.6, pp. 899-904 | - |
dc.identifier.issn | 0362-028X | - |
dc.identifier.uri | https://hdl.handle.net/10371/82130 | - |
dc.description.abstract | The effects of ohmic heating on reduction of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice were investigated. Orange and tomato juice inoculated with E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes were subjected to ohmic heating with selected parameters including electric field strength from 10 to 20 V/cm and treatment times from 0 to 540 S. The number of pathogens was reduced by increasing the electric field strength from 10 to 20 V/cm as well as increasing treatment time. The population of E. coli O157:H7 was reduced more than 5 log after 120, 210, and 540 s of treatment in orange juice with 20, 15, and 10 V/cm electric field strengths, respectively. In tomato juice, levels of E. coli O157:H7 were reduced more than 5 log after 90, 180, and 480 s with the same electric field strengths. Similar phenomena were observed for Salmonella Typhimurium and L. monocyto genes, but E. coli O157:H7 was the most resistant to ohmic heating treatment. These results show that ohmic heating is potentially useful for inactivation of E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes and that the effect of inactivation depends on applied electric field strength, treatment time, pathogen species, and type of juice. | en |
dc.language.iso | en | en |
dc.publisher | International Association for Food Protection | en |
dc.subject | 복합학 | en |
dc.title | Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Orange and Tomato Juice Using Ohmic Heating | en |
dc.type | Article | - |
dc.contributor.AlternativeAuthor | 사공훈구 | - |
dc.contributor.AlternativeAuthor | 박상현 | - |
dc.contributor.AlternativeAuthor | 최영진 | - |
dc.contributor.AlternativeAuthor | 류상렬 | - |
dc.contributor.AlternativeAuthor | 강동현 | - |
dc.identifier.doi | 10.4315/0362-028X.JFP-10-552 | - |
dc.description.srnd | OAIID:oai:osos.snu.ac.kr:snu2011-01/102/0000047059/3 | - |
dc.description.srnd | SEQ:3 | - |
dc.description.srnd | PERF_CD:SNU2011-01 | - |
dc.description.srnd | EVAL_ITEM_CD:102 | - |
dc.description.srnd | USER_ID:0000047059 | - |
dc.description.srnd | ADJUST_YN:Y | - |
dc.description.srnd | EMP_ID:A077087 | - |
dc.description.srnd | DEPT_CD:5321 | - |
dc.description.srnd | CITE_RATE:1.937 | - |
dc.description.srnd | FILENAME:11-06-JFP.pdf | - |
dc.description.srnd | DEPT_NM:농생명공학부 | - |
dc.description.srnd | EMAIL:choiyj@snu.ac.kr | - |
dc.description.srnd | SCOPUS_YN:Y | - |
dc.description.srnd | CONFIRM:Y | - |
dc.identifier.srnd | 2011-01/102/0000047059/3 | - |
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