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Level of water activity affects inactivation of E. coli by high pressure.

Publication: Microbial Update International
Publication Date: 01-AUG-08
Format: Online
Delivery: Immediate Online Access

Article Excerpt
Studies have shown that water activity (aW) significantly affects how microbes survive in foods. It is well known that low aW protects microorganisms from heat inactivation. However, little information is available on how aW may impact the use of high pressure (HP) to inactivate bacteria.

With this in mind, researchers at the National Center...

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