Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky

Bacterial inactivation by using near- and supercritical carbon dioxide

Angela K. Dillow, Fariba Dehghani, Jeffrey S. Hrkach et al. · Proceedings of the National Academy of Sciences · 1999 · 321 citations

Natural Sciences, Biotechnology, Microbiology +15

An Outbreak of Escherichia coli 0157:H7 Infections Traced to Jerky Made From Deer Meat

William E. Keene · JAMA · 1997 · 270 citations

Veterinary Medicine, Infectious Diseases, Microbiology +17

Review of Dense Phase CO ₂ Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality

Sibel Damar, Murat Ö. Balaban · Journal of Food Science · 2006 · 265 citations

Agriculture, Food Science, Microbiology +17

Escherichia coli mutants resistant to inactivation by high hydrostatic pressure

K. Hauben, Douglas H. Bartlett, Carine Soontjens et al. · Applied and Environmental Microbiology · 1997 · 225 citations · Full text

Life Sciences, Microbiology, Antimicrobial Resistance +13

Effects of High Hydrostatic Pressure on Heat‐Resistant and Heat‐Sensitive Strains of Salmonella

CAROLYN METRICK, Dallas G. Hoover, Daniel F. Farkas · Journal of Food Science · 1989 · 199 citations

Agriculture, Microbiology, Food Microbiology +15