The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity

International Journal of Food Microbiology

Volumn 153, Issue 3, 2012, Pages 365-371

  Jeong, Sanghyup ^a   Marks, Bradley P ^a,b   Ryser, Elliot T ^b   Harte, Janice B ^b  

^a Michigan State University   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Almond; Irradiation; Salmonella; Walnut; Water activity; X ray

Indexed keywords

WATER;

ALMOND; ARTICLE; BACTERIAL COUNT; CONTROLLED STUDY; FLAVOR; FOOD IRRADIATION; NONHUMAN; PASTEURIZATION; SALMONELLA; SALMONELLA ENTERITIDIS; SALMONELLA TENNESSEE; SENSORY ANALYSIS; WALNUT; X IRRADIATION;

COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD IRRADIATION; FOOD MICROBIOLOGY; JUGLANS; NUTS; PRUNUS; SALMONELLA; SALMONELLA ENTERITIDIS; SALMONELLA FOOD POISONING; SALMONELLA INFECTIONS; TASTE; WATER; X-RAYS;

BACTERIA (MICROORGANISMS); JUGLANS; PRUNUS DULCIS; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TENNESSEE; SALMONELLA ENTERITIDIS;

EID: 84855976508     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.11.028     Document Type: Article

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