458 ◾ Fundamental Food Microbiology
3. Wu, V.C.H., A review of microbial injury and recovery methods in food, Food Microbiol., 25, 735–744,
2008.
4. Wesche, A.M., Gurtler, J.B., Marks, B.P., and Ryser, E.T., Stress, sublethal injury, resuscitation, and
virulence of bacterial foodborne pathogens, J. Food Prot., 72, 1121–1138, 2009.
5. Pflug, I.J., Calculating FT-values for heat preservation of shelf stable low acid canned foods using the
straight-line semilogarithmatic model, J. Food Prot., 50, 608, 1987.
6. Pereira, R.N. and Vicente, A.A., Environmental impact of novel thermal and non-thermal technologies
in food processing, Food Res. Int., 43, 1936–1943, 2010.
7. Vadivambal, R. and Jayas, D.S., Non-uniform temperature distribution during microwave heating of
food materials: A review, Food Bioprocess Technol, 3, 161–171, 2010.
8. Venkatesh, M.S. and Raghavan, G.S.V., An overview of microwave processing and dielectric properties
of agri-food materials, Biosys. Eng., 88, 1–18, 2004.
3. Wu, V.C.H., A review of microbial injury and recovery methods in food, Food Microbiol., 25, 735–744,
2008.
4. Wesche, A.M., Gurtler, J.B., Marks, B.P., and Ryser, E.T., Stress, sublethal injury, resuscitation, and
virulence of bacterial foodborne pathogens, J. Food Prot., 72, 1121–1138, 2009.
5. Pflug, I.J., Calculating FT-values for heat preservation of shelf stable low acid canned foods using the
straight-line semilogarithmatic model, J. Food Prot., 50, 608, 1987.
6. Pereira, R.N. and Vicente, A.A., Environmental impact of novel thermal and non-thermal technologies
in food processing, Food Res. Int., 43, 1936–1943, 2010.
7. Vadivambal, R. and Jayas, D.S., Non-uniform temperature distribution during microwave heating of
food materials: A review, Food Bioprocess Technol, 3, 161–171, 2010.
8. Venkatesh, M.S. and Raghavan, G.S.V., An overview of microwave processing and dielectric properties
of agri-food materials, Biosys. Eng., 88, 1–18, 2004.