Thermal resistance of Salmonella enterica serovar Anatum on cabbage surfaces during drying: Effects of drying methods and conditions

International Journal of Food Microbiology

Volumn 147, Issue 2, 2011, Pages 127-133

  Phungamngoen, Chanthima ^a   Chiewchan, Naphaporn ^a   Devahastin, Sakamon ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Dried foods; Food safety; Heat resistance; Low pressure superheated steam drying; Salmonella Anatum; Vacuum drying

Indexed keywords

ARTICLE; BACTERIAL GROWTH; CABBAGE; FOOD PROCESSING; FOOD SAFETY; HEAT TOLERANCE; HOT AIR DRYING; INTERMETHOD COMPARISON; LOW PRESSURE SUPERHEATED STEAM DRYING; NONHUMAN; SALMONELLA ANATUM; SALMONELLA ENTERICA; SEROTYPE; SURFACE PROPERTY; TEMPERATURE; VACUUM DRYING; VEGETABLE; WATER VAPOR;

BRASSICA; DESICCATION; DISINFECTION; FOOD CONTAMINATION; HOT TEMPERATURE; SALMONELLA ENTERICA; TEMPERATURE; VEGETABLES;

BRASSICA OLERACEA VAR. CAPITATA; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR ANATUM;

EID: 79955733709     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.03.019     Document Type: Article

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