Use of Salmonella enterica serovar Typhimurium DT104 expressing lux genes to assess, in real time and in situ, heat inactivation and recovery on a range of contaminated food surfaces

Journal of Food Engineering

Volumn 76, Issue 1, 2006, Pages 41-48

  Lewis, Roger J ^a   Baldwin, Adam ^b   O'Neill, Tracey ^c   Alloush, Habib A ^a   Nelson, Shona M ^a   Dowman, Tony ^a   Salisbury, Vyv ^a  

^a UNIVERSITY OF THE WEST OF ENGLAND   (United Kingdom)

^b UNIVERSITY OF WARWICK   (United Kingdom)

^c Tracey Smith   (United States)

Author keywords

Bioluminescence; Decontamination; Salmonella Typhimurium

Indexed keywords

BACTERIA; BIOLUMINESCENCE; CONTAMINATION; DECONTAMINATION; FOOD PRODUCTS; METABOLISM; THERMAL EFFECTS;

HEAT INACTIVATION; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM DT104; SURFACE PASTEURISATION;

GENES;

BACTERIA (MICROORGANISMS); SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM;

EID: 33645024766     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.023     Document Type: Article

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