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Consumer preference for minimally processed foods has steadily increased for several years, while foodborne outbreaks from under-processed foods continue to be reported worldwide. We investigated the combination effect of ohmic heating with various essential oil components for inactivation of foodborne pathogens in buffered peptone water and salsa. We choose carvone, eugenol, thymol, and citral to...
Foodborne outbreaks have still been reported worldwide, and acid resistant foodborne pathogens are biological hazards in salsa. We investigated the combination effect of carvacrol and ohmic heating for inactivation of foodborne pathogens in salsa. Salsa samples were subjected to carvacrol, ohmic heating, and the combination treatment to identify any synergistic effect. Quality aspects of salsa such...
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