Increased water activity reduces the thermal resistance of salmonella enterica in peanut butter

Applied and Environmental Microbiology

Volumn 79, Issue 15, 2013, Pages 4763-4767

  He, Yingshu ^a   Li, Ye ^a   Salazar, Joelle K ^a   Yang, Jingyun ^b   Tortorello, Mary Lou ^c   Zhang, Wei ^a  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

^c CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD AND DRUG ADMINISTRATION; ILLINOIS INSTITUTE OF TECHNOLOGIES; MORPHOLOGICAL CHANGES; PENNSYLVANIA STATE UNIVERSITY; REHYDRATION PROCESS; SAFETY AND HEALTHS; SALMONELLA ENTERICA; WATER ACTIVITY;

DRIERS (MATERIALS); FOOD PRODUCTS; OILS AND FATS; SALMONELLA; SCANNING ELECTRON MICROSCOPY;

HEAT RESISTANCE;

ARACHIS OIL; CARBOHYDRATE; FAT; VEGETABLE OIL; WATER;

BACTERIUM; DESICCATION; FOOD SAFETY; REHYDRATION; SCANNING ELECTRON MICROSCOPY; TEMPERATURE TOLERANCE; VEGETABLE OIL;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; CYTOLOGY; DESICCATION; FOOD CONTROL; HEAT; HEAT SHOCK RESPONSE; MICROBIAL VIABILITY; MICROBIOLOGY; PEANUT; PHYSIOLOGY; RADIATION EXPOSURE; SALMONELLA ENTERICA; SCANNING ELECTRON MICROSCOPY; SEROTYPING;

ARACHIS HYPOGAEA; CARBOHYDRATES; COLONY COUNT, MICROBIAL; DESICCATION; FATS; FOOD MICROBIOLOGY; HEAT-SHOCK RESPONSE; HOT TEMPERATURE; MICROBIAL VIABILITY; MICROSCOPY, ELECTRON, SCANNING; PLANT OILS; SALMONELLA ENTERICA; SEROTYPING; WATER;

ILLINOIS; PENNSYLVANIA; UNITED STATES;

EID: 84880677988     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01028-13     Document Type: Article

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