Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes

Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact

Bactericidal effects of triclosan in soap both in vitro and in vivo

Changes in the microbial composition of microbrewed beer during the process in the actual manufacturing line

Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant

Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature

Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose, sorbitol, and xylose) and X-Gal

Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice

Optimization of low-temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh-cut spinach

Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line