Prediction of Salmonella inactivation in sliced tomato subject to high pressure processing and trans-cinnamaldehyde treatment using selective and non-selective growth media for survival evaluations - Zhou, Siyuan; Sheen, Shiowshuh; Zhao, Guohua; Chuang, Shihyu; Liu, LinShu (Food control, 2020)
Keywords: aldehydes; culture media; disinfection; flavor compounds; food safety; foodborne illness; GRAS substances; High pressure processing; high pressure treatment; hydrostatic pressure; Mathematical modeling; pathogen survival; plate count; prediction; regression analysis; response surface methodology; risk; Salmonella; Salmonella inactivation; Selective and non-selective growth media; Sliced tomato; tomatoes; Trans-cinnamaldehyde; Selective and non-selective growth media; Mathematical modeling; Trans-cinnamaldehyde; Salmonella inactivation; High pressure processing; Sliced tomato