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Processing Interventions |
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Control of pathogenic bacteria on meat and poultry with ultraviolet radiation and organic acids
Destruction of pathogens by microwave cooking
Utilization of ultraviolet light energy to control food borne pathogens in apple cider
Development of processing procedures (irradiation or high pressure processing) for oyster products to inactivate Toxoplasma gondii, Cryptosporidium parvum, Vibrio vulnificus and Vibrio parahaemolyticus in raw oysters.
Effects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw refrigerated flounder fillets
Control of Listeria monocytogenes in blue crab processing facilities
The effect of hydrodynamic shock wave treatment on the bacterial microflora of ground beef
Penetration of surface-inoculated bacteria as a result of high voltage arc discharge treatment of boneless skinless chicken breasts
Application of hazard analysis critical control point (HACCP) principles as a risk management approach for pathogen control in aquaculture
Control of biogenic amine formation is scombroid and scombroid-like fish.
Use of high hydrostatic pressure treatments to eliminate vegetative pathogens in fresh crab meat and spores and spore forming pathogens in fresh crab meat and shrimp
Effect of osmotic dehydration of apples on Salmonella and E. coli O157:H7
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