Effect of high hydrostatic pressure and pressure cycling on a pathogenic salmonella enterica serovar cocktail inoculated into creamy peanut butter

Journal of Food Protection

Volumn 75, Issue 1, 2012, Pages 169-173

  D'Souza, Tanya ^a   Karwe, Mukund ^a   Schaffner, Donald W ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL COUNT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYDROSTATIC PRESSURE; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PEANUT; SALMONELLA ENTERICA;

ARACHIS HYPOGAEA; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; SALMONELLA ENTERICA;

ARACHIS HYPOGAEA; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR ANATUM; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR MONTEVIDEO; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR ORANIENBURG; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TENNESSEE; SALMONELLA ENTERITIDIS;

EID: 84855426632     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-275     Document Type: Article

References (14)

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