Hurdle enhancement of acidic electrolyzed water antimicrobial efficacy on Bacillus cereus spores using ultrasonication

Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores

(2019) Ruiling Lv et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

A hurdle approach of acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus

(2019) Ruiling Lv et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ultrasound: Enhance the detachment of exosporium and decrease the hydrophobicity of Bacillus cereus spores

(2019) Ruiling Lv et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Control of microbes on barley grains using peroxyacetic acid and electrolysed water as antimicrobial agents

(2018) Laura Rood et al.   FOOD MICROBIOLOGY

Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone

(2018) Evelyn et al.   JOURNAL OF FOOD ENGINEERING

The applicability of Weibull model for the kinetics inactivation of Listeria monocytogenes and Escherichia coli O157: H7 on soybean sprouts submitted to chemical sanitizers in combination with ultrasound at mild temperatures

(2018) Paul-François Kounkeu Ngnitcho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments

(2018) Dong Han et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Investigation of the use of ultrasonication followed by heat for spore inactivation

(2017) Jawaad Ahmed Ansari et al.   FOOD AND BIOPRODUCTS PROCESSING

The effects of high pressure processing and slightly acidic electrolysed water on the structure of Bacillus cereus spores

(2017) Liping Wang et al.   FOOD CONTROL

Preservation of squid by slightly acidic electrolyzed water ice

(2017) Xiao-Ting Xuan et al.   FOOD CONTROL

Preconditioning of the stainless steel surface affects the adhesion of Bacillus cereus spores

(2017) Maria Cecília Ribeiro et al.   INTERNATIONAL DAIRY JOURNAL

Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

(2017) Liping Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice

(2017) Andréia Tremarin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synergetic effects of ultrasound and slightly acidic electrolyzed water against Staphylococcus aureus evaluated by flow cytometry and electron microscopy

(2017) Jiao Li et al.   ULTRASONICS SONOCHEMISTRY

BacillusSpores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

(2016) Aswathi Soni et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice

(2016) Evelyn et al.   FOOD CONTROL

Bacterial Spores in Food: Survival, Emergence, and Outgrowth

(2016) Marjon H.J. Wells-Bennik et al.   Annual Review of Food Science and Technology

Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp

(2016) Suping Du et al.   Frontiers in Microbiology

Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores

(2015) E. Evelyn et al.   FOOD RESEARCH INTERNATIONAL

Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry

(2015) Evelyn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Electrolyzed Oxidizing Water on Inactivation ofBacillus subtilisandBacillus cereusSpores in Suspension and on Carriers

(2015) Chunling Zhang et al.   JOURNAL OF FOOD SCIENCE

Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits

(2015) Tian Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stress Adaptation in Foodborne Pathogens

(2015) Máire Begley et al.   Annual Review of Food Science and Technology

The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry

(2015) Nidhi Gopal et al.   Frontiers in Microbiology

Decontamination by ultrasound application in fresh fruits and vegetables

(2014) Jackline Freitas Brilhante de São José et al.   FOOD CONTROL

Evaluation of high-intensity ultrasonication for the inactivation of endospores of 3 bacillus species in nonfat milk

(2014) Som Nath Khanal et al.   JOURNAL OF DAIRY SCIENCE

Applications of Power Ultrasound in Food Processing

(2014) Sandra Kentish et al.   Annual Review of Food Science and Technology

Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash

(2013) Fereidoun Forghani et al.   FOOD MICROBIOLOGY

The release of dipicolinic acid — The rate-limiting step of Bacillus endospore inactivation during the high pressure thermal sterilization process

(2013) Kai Reineke et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Adhesion of B. subtilis spores and vegetative cells onto stainless steel – DLVO theories and AFM spectroscopy

(2013) Ardiyan Harimawan et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Mechanisms of endospore inactivation under high pressure

(2013) Kai Reineke et al.   TRENDS IN MICROBIOLOGY

Inactivation of Bacillus subtilis spores by combining high-pressure thermal sterilization and ethanol

(2012) Zhong Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gas discharge plasmas are effective in inactivating Bacillus and Clostridium spores

(2011) Shawn Tseng et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Sonochemical degradation of chlorinated organic compounds, phenolic compounds and organic dyes – A review

(2009) Pankaj Chowdhury et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs

(2008) Wei Cao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY