Fate of bacterial pathogens and indicator organisms in liquid sweeteners

Journal of Food Protection

Volumn 61, Issue 3, 1998, Pages 295-299

  Niroomand, Fahimeh ^a,b   Sperber, William H ^a   Lewandowski, Vickie J ^a   Hobbs, Larry J ^a  

^a CARGILL INC   (United States)

^b Cargill North America Corn Milling ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; FOOD SAFETY; LIQUID SWEETENER; SWEETENING AGENT;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PSEUDOMONAS; PSEUDOMONAS AERUGINOSA; SALMONELLA; STAPHYLOCOCCUS AUREUS; ZEA MAYS;

EID: 0032030972     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.3.295     Document Type: Article

References (5)

1. Chen, J. C., and A. J. Strickler. 1977. Microbiological stability of commercial nutritive sweeteners, p. 75-81. In The Society of Soft Drinks Technologists 24th Annual Meeting Report.
2. Corn Refiners Association, Inc. 1991. Standard analytical methods of the member companies, 6th ed. Corn Refiners Association, Inc., Washington, D.C.
3. Marceau, P. A. 1968. How a corn refiner takes great care to insure purity. Candy Ind. Confect. J. 131:7, 28-30, 32.
4. w environments. Food Technol. 33:72-75.
5. Wardrip, E. K. 1972. High fructose corn syrup in carbonated beverages. Am. Soft Drink J. 127:21-23.