Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg - Ponce, E; Pla, R; Sendra, E; Guamis, B; Mor-Mur, M (International journal of food microbiology, 1998)
Keywords: antibacterial properties; Biological and medical sciences; CARACTERISTICAS DEL HUEVO; CARACTERISTIQUE DE L'OEUF; Colony Count, Microbial; Egg and egg product industries; EGG CHARACTERS; egg products; Eggs - microbiology; ESCHERICHIA; Escherichia coli; Escherichia coli - drug effects; Escherichia coli - growth & development; food contamination; Food industries; Food Microbiology; Food Preservatives - pharmacology; Food-Processing Industry; Fundamental and applied biological sciences. Psychology; High hydrostatic pressure; HIGH PRESSURE TECHNOLOGY; Hydrostatic Pressure; inactivation; LISTERIA; Listeria - drug effects; Listeria - growth & development; Listeria innocua; microbial contamination; NISIN; Nisin - pharmacology; NISINA; NISINE; pressure; Refrigeration; shelf life; TECHNOLOGIE HAUTE PRESSION; TECNOLOGIA ALTA PRESION; Whole egg; Nisin; High hydrostatic pressure; Escherichia coli; Whole egg; Listeria innocua; Physical dressing; Bacteriocin; Shelf life; Food additive; Pressurizing; Synergism; High pressure; Preservative; Decontamination; Concentration effect; Bacteria; Liquid egg; Antibacterial agent; Enterobacteriaceae