Kinetics of bacillus cereus spore inactivation in cooked rice by combined pressure-heat treatment

Journal of Food Protection

Volumn 76, Issue 4, 2013, Pages 616-623

  Daryaei, Hossein ^a,c   Balasubramaniam, V M ^a   Legan, J David ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b Kraft Foods Research   (United States)

^c ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AREA UNDER THE CURVE; ARTICLE; BACILLUS CEREUS; BACTERIAL COUNT; BACTERIAL SPORE; BIOLOGICAL MODEL; COOKING; FOOD CONTAMINATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; KINETICS; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PRESSURE; PRODUCT SAFETY; RICE;

AREA UNDER CURVE; BACILLUS CEREUS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; COOKING; FOOD CONTAMINATION; FOOD HANDLING; HOT TEMPERATURE; HUMANS; KINETICS; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; ORYZA SATIVA; PRESSURE; SPORES, BACTERIAL;

BACILLUS CEREUS;

EID: 84876912588     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-447     Document Type: Article

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