Effect of the local microenvironment on survival and thermal inactivation of Salmonella in low- and intermediate-moisture multi-ingredient foods

Journal of Food Protection

Volumn 77, Issue 1, 2014, Pages 67-74

  Li, Haiping ^a   Fu, Xiaowen ^b   Bima, Yige ^b   Koontz, John ^a   Megalis, Christina ^a   Yang, Fei ^b   Fleischman, Gregory ^a   Tortorello, Mary Lou ^a  

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

^b ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

WATER;

ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; FOOD CONTAMINATION; FOOD CONTROL; FOOD SAFETY; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PEANUT; SALMONELLA; SALMONELLA FOOD POISONING; TIME;

ARACHIS HYPOGAEA; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD SAFETY; FOOD STORAGE; HOT TEMPERATURE; MODELS, BIOLOGICAL; SALMONELLA; SALMONELLA FOOD POISONING; TIME FACTORS; WATER;

EID: 84892763452     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-277     Document Type: Article

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