Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk

Efecto de la aplicación de dióxido de carbono de alta presión a la leche materna para producir la inactivación de las bacterias aerobias mesófilas y la Escherichia coli

Ana Claudia BerenhauserMaternity Ward of UFSC, UFSC, Florianópolis, Brazil

Douglas SoaresDepartment of Chemical and Food Engineering, UFSC, Florianópolis, Brazil

Norton KomoraDepartment of Food Science and Technology, UFSC, Florianópolis, Brazil

Juliano De Dea LindnerDepartment of Food Science and Technology, UFSC, Florianópolis, Brazil

Elane Schwinden PrudêncioDepartment of Food Science and Technology, UFSC, Florianópolis, Brazil

J. Vladimir OliveiraDepartment of Chemical and Food Engineering, UFSC, Florianópolis, Brazil

Jane Mara BlockDepartment of Food Science and Technology, UFSC, Florianópolis, BrazilCorrespondence[email protected]

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