Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate salmonella on almonds

Foodborne Pathogens and Disease

Volumn 6, Issue 8, 2009, Pages 953-958

  Bari, Md Latiful ^a   Nei, Daisuke ^a   Sotome, Itaru ^a   Nishina, Ikuo ^b   Isobe, Seiichi ^a   Kawamoto, Shinnichi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Satake USA Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HOT WATER;

ALMOND; ARTICLE; BACTERIAL STRAIN; CATALYSIS; COLONY FORMING UNIT; HYPERTHERMIC THERAPY; PRIORITY JOURNAL; SALMONELLA; SALMONELLOSIS; SANITATION;

COLONY COUNT, MICROBIAL; DISINFECTION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; INFRARED RAYS; NUTS; OZONE; PRUNUS; QUALITY CONTROL; SALMONELLA ENTERITIDIS; SALMONELLA FOOD POISONING; TIME FACTORS; WATER;

PRUNUS DULCIS; SALMONELLA;

EID: 70350103552     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2008.0219     Document Type: Article

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