Review of Current Technologies for Reduction of Salmonella Populations on Almonds

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2046-2057

  Pan, Zhongli ^a,b   Bingol, Gokhan ^a   Brandl, Maria T ^a   McHugh, Tara H ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Contamination; Foodborne diseases; Nuts; Outbreaks; Pasteurization; Salmonellosis

Indexed keywords

CALIFORNIA; CURRENT TECHNOLOGY; FOOD BORNE DISEASE; MICROBIAL CONTAMINATION; MICROBIAL SAFETY; NONTHERMAL; NUTS; OUTBREAKS; PROPRIETARY SYSTEMS; SALMONELLOSIS; SANITIZATION; SENSORY QUALITIES;

CONTAMINATION; FOOD PROCESSING; FOOD TECHNOLOGY; PASTEURIZATION; TECHNOLOGY;

SALMONELLA;

PRUNUS DULCIS; SALMONELLA;

EID: 84864402977     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0789-6     Document Type: Review

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