Factors affecting thermal resistance of salmonella enterica serovar enteritidis ODA 99-30581-13 in shell egg contents and use of heat-ozone combinations for egg pasteurization

Journal of Food Protection

Volumn 76, Issue 2, 2013, Pages 213-219

  Perry, Jennifer J ^a   Yousef, Ahmed E ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

OZONE;

ANIMAL; ARTICLE; BACTERIAL COUNT; EGG; EGG SHELL; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; PASTEURIZATION; PRODUCT SAFETY; SALMONELLA ENTERITIDIS; STANDARD; TEMPERATURE;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; EGG SHELL; EGGS; FOOD MICROBIOLOGY; OZONE; PASTEURIZATION; SALMONELLA ENTERITIDIS; TEMPERATURE;

SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS;

EID: 84875632920     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-324     Document Type: Article

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