Fate of Salmonella in dry confectionery raw materials

Journal of Applied Microbiology

Volumn 106, Issue 6, 2009, Pages 1892-1900

  Komitopoulou, E ^a   Penaloza W ^a,b  

^a LEATHERHEAD FOOD RESEARCH   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate; Dry raw materials; Inoculum preparation; Outbreaks; Salmonella; Survival

Indexed keywords

CELLS; CONTAMINATION; CYTOLOGY; DIGITAL STORAGE; FOOD STORAGE; RISK ASSESSMENT; STRAIN;

'DRY' [; CELL PREPARATION; CHOCOLATE; DRY RAW MATERIAL; INOCULA; INOCULUM PREPARATION; MATRIX; OUTBREAK; STORAGE TEMPERATURES; SURVIVAL;

SALMONELLA;

THEOBROMA OIL;

BACTERIUM; CELL ORGANELLE; INOCULATION; POPULATION OUTBREAK; SURVIVAL;

ALMOND; ARTICLE; BACTERIAL STRAIN; BACTERIUM CONTAMINATION; BEAN; BUTTER; CACAO; EPIDEMIC; HAZELNUT; INOCULATION; LETHALITY; MATERIALS; METHODOLOGY; NONHUMAN; RISK ASSESSMENT; SAFETY; SALMONELLA; SEROTYPE; STORAGE; STORAGE TEMPERATURE; TEMPERATURE;

CORYLUS; PRUNUS DULCIS; SALMONELLA; THEOBROMA CACAO;

EID: 65549171576     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04144.x     Document Type: Article

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