Inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli O157: H7 in peanut butter cracker sandwiches by radio-frequency heating

Food Microbiology

Volumn 34, Issue 1, 2013, Pages 145-150

  Ha, Jae Won ^a   Kim, Sung Youn ^a   Ryu, Sang Ryeol ^a   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

Author keywords

Cracker; Foodborne pathogen; Inactivation; Peanut butter; Radio frequency heating

Indexed keywords

ARTICLE; CHEMISTRY; ESCHERICHIA COLI O157; EVALUATION; FOOD CONTROL; FOOD IRRADIATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PEANUT; RADIATION EXPOSURE; SALMONELLA TYPHIMURIUM;

ARACHIS HYPOGAEA; ESCHERICHIA COLI O157; FOOD IRRADIATION; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; SALMONELLA TYPHIMURIUM;

ARACHIS HYPOGAEA; ESCHERICHIA COLI; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM;

EID: 84871803223     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.11.018     Document Type: Article

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