Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Abd, Shirin J ^a,b   McCarthy, Kathryn L ^a   Harris, Linda J ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b The Natl Food Laboratory   (United States)

Author keywords

Almonds; Heat resistance; Oil roasting; Salmonella; Storage

Indexed keywords

SAFFLOWER OIL;

ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; COOKING; FOOD HANDLING; FOOD PRESERVATION; FREEZING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; NUT; PRUNUS; SALMONELLA ENTERITIDIS; SALMONELLA FOOD POISONING; TIME;

COLONY COUNT, MICROBIAL; COOKING; FOOD HANDLING; FOOD PRESERVATION; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; NUTS; PRUNUS; REFRIGERATION; SAFFLOWER OIL; SALMONELLA ENTERITIDIS; SALMONELLA FOOD POISONING; TIME FACTORS;

PRUNUS DULCIS; SALMONELLA; SALMONELLA ENTERITIDIS;

EID: 84856055729     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02439.x     Document Type: Article

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