Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H- on alfalfa, mung bean and radish seeds used for sprout production

European Food Research and Technology

Volumn 221, Issue 1-2, 2005, Pages 187-191

  Weiss, Alexander ^a   Hammes, Walter P ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

D value; Food hygiene; Food safety; Salmonellae; Sprouts

Indexed keywords

ENTEROBACTERIA; ENTEROBACTERIACEAE; ESCHERICHIA COLI; MEDICAGO SATIVA; RAPHANUS SATIVUS; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR SENFTENBERG; VIGNA RADIATA VAR. RADIATA;

EID: 22644440349     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1125-9     Document Type: Article

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