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The synergistic effect of high hydrostatic pressure (HHP) treatment and food additives (FAs) on the inactivation of Salmonella enteritidis was investigated. At 1% concentrations, all of the FAs tested showed significant synergistic effects, and 9 of 30 FAs showed strong synergistic effects. Citric acid, adipic acid, C8-sugarester, C10-sugarester, tannin, nisin, wasabi extract, ε-polylysine, and protamine...
High hydrostatic pressures (HHP) gain recently increasing interest as potential non-thermal alternative of food preservation. The purpose of the experiment was the evaluation of HHP efficiency against Salmonella enteritidis and Escherichia coli, contaminating the raw poultry meat. The studies were performed on poultry meat samples inoculated superficially with 107 CFU x g-1 of the test bacteria. Subsequently...
The effects of high hydrostatic pressure treatment (HHP) of 250, 350, 450MPa and hydrogen peroxide additions at different concentrations of 0.1, 0.5, 1% in liquid whole egg following high hydrostatic pressure treatment at 250MPa at 20C on Salmonella Enteritidis PT4 in liquid whole egg were investigated. At 20C for 5min treatment, 56.63 and 49.38% injury were determined for the treatment pressures...
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