Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods

International Journal of Food Microbiology

Volumn 166, Issue 2, 2013, Pages 280-293

  Santillana Farakos, S M ^a   Frank, J F ^a   Schaffner, D W ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Dry food; Kinetics; Moisture; NMR; Predictive models

Indexed keywords

MILK PROTEIN; WATER;

ARTICLE; BACTERIAL KINETICS; BACTERIAL SURVIVAL; BARANYI GROWTH MODEL; BIPHASIC LINEAR MODEL; CACAO; COLONY FORMING UNIT; DAIRY PRODUCT; DENATURATION; FOOD; FOOD PACKAGING; GEERAERD TAIL MODEL; GRAIN; HEAT; HEAT TOLERANCE; HIGH TEMPERATURE; LIPID DIET; LOGLINEAR MODEL; LOW MOISTURE FOOD; MATHEMATICAL MODEL; MOISTURE; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; PEANUT; PH; PREDICTION; SALMONELLA; STORAGE TEMPERATURE; SURVIVAL RATE; TEMPERATURE; WEIBULL MODEL; WHEY;

ARACHIS HYPOGAEA; SALMONELLA; THEOBROMA CACAO;

EID: 84883004638     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.07.007     Document Type: Article

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