Modeling the thermal inactivation kinetics of heat-resistant salmonella enteritidis and oranienburg in 10 percent salted liquid egg yolk

Journal of Food Protection

Volumn 74, Issue 6, 2011, Pages 882-892

  Gurtler, Joshua B ^a   Marks, Harry M ^b   Jones, Deana R ^c   Bailey, Rebecca R ^a   Bauer, Nathan E ^d  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c RUSSELL RESEARCH CENTER   (United States)

^d US Department of Agriculture   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; EGG YOLK; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GOVERNMENT; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; KINETICS; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA; SALMONELLA ENTERITIDIS; UNITED STATES;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; EGG YOLK; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; HUMANS; KINETICS; MODELS, BIOLOGICAL; SALMONELLA; SALMONELLA ENTERITIDIS; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

SALMONELLA; SALMONELLA ENTERITIDIS;

EID: 79958144832     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-384     Document Type: Article

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