Minimal effects of high-pressure treatment on Salmonella enterica serovar typhimurium inoculated into peanut butter and peanut products

Journal of Food Science

Volumn 75, Issue 8, 2010, Pages

  Grasso, Elizabeth M ^a   Somerville, Jeremy A ^a   Balasubramaniam, V M ^a   Lee, Ken ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

HPP; Peanut butter; Peanut flour; Peanut oil; Salmonella spp

Indexed keywords

ARACHIS OIL; VEGETABLE OIL; VEGETABLE PROTEIN;

ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; CHEMISTRY; CONDIMENT; FAST FOOD; FEASIBILITY STUDY; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PEANUT; PHYSICAL CHEMISTRY; PLANT SEED; PRESSURE; PROTEIN INTAKE; SALMONELLA FOOD POISONING; SALMONELLA TYPHIMURIUM; TIME;

ARACHIS HYPOGAEA; COLONY COUNT, MICROBIAL; CONDIMENTS; DIETARY PROTEINS; FAST FOODS; FEASIBILITY STUDIES; FOOD HANDLING; FOOD PRESERVATION; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; PLANT PROTEINS; PRESSURE; SALMONELLA FOOD POISONING; SALMONELLA TYPHIMURIUM; SEEDS; TIME FACTORS;

ARACHIS; ARACHIS HYPOGAEA; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM;

EID: 77958605925     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01807.x     Document Type: Article

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