Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate salmonella on raw almonds

Foodborne Pathogens and Disease

Volumn 7, Issue 7, 2010, Pages 845-850

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

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Sputnik Technology USA Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALMOND; ARTICLE; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD QUALITY; HEAT TREATMENT; INFRARED RADIATION; NONHUMAN; PRIORITY JOURNAL; RAW FOOD; SALMONELLA; WATER VAPOR; ADULT; BACTERIAL COUNT; CHEMISTRY; DISINFECTION; FEMALE; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; ISOLATION AND PURIFICATION; MALE; MICROBIAL VIABILITY; MICROBIOLOGY; MIDDLE AGED; NUT; PHYSICAL CHEMISTRY; PIGMENTATION; PROCEDURES; PRUNUS; QUALITY CONTROL; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR ENTERITIDIS; SALMONELLA FOOD POISONING; SENSATION; SURFACE PROPERTY; TIME;

WATER; WATER VAPOR;

ADULT; COLONY COUNT, MICROBIAL; DISINFECTION; FEMALE; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; INFRARED RAYS; MALE; MICROBIAL VIABILITY; MIDDLE AGED; NUTS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PRUNUS; QUALITY CONTROL; SALMONELLA ENTERITIDIS; SALMONELLA FOOD POISONING; SENSATION; STEAM; SURFACE PROPERTIES; TIME FACTORS; WATER;

EID: 77954481751     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2009.0500     Document Type: Article

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