Heat Sensitization of Escherichia Coli by the Natural Antimicrobials Vanillin and Emulsified Citral in Blended Carrot-Orange Juice

There was an increase in heat sensitivity of E. coli due to the natural antimicrobials, particularly vanillin at 58°C. Therefore, reducing the intensity of the thermal processing will render to clean label, high-quality juices, while addressing food safety requirements.

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