Guidelines for experimental design protocol and validation procedure for the measurement of heat resistance of microorganisms in milk

International Journal of Food Microbiology

Volumn 192, Issue , 2015, Pages 20-25

  Condron, Robin ^a   Farrokh, Choreh ^b   Jordan, Kieran ^c   McClure, Peter ^d   Ross, Tom ^e   Cerf, Olivier ^f  

^a Dairy Australia   (Australia)

^b CNIEL French Dairy Inter branch Organisation   (France)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^d UNILEVER RESEARCH   (United Kingdom)

^e UNIVERSITY OF TASMANIA   (Australia)

^f UNIVERSITÉ PARIS EST   (France)

Author keywords

Food safety; Foodborne pathogens; Thermal inactivation; Validation

Indexed keywords

ARTICLE; BACILLUS; BACILLUS SPOROTHERMODURANS; CELL DENSITY; CONCEPTUAL FRAMEWORK; DAIRY PRODUCT; ESCHERICHIA COLI; EXPERIMENTAL DESIGN; FOOD SAFETY; FREEZE DRYING; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TOLERANCE; HEAT TRANSFER; HEAT TREATMENT; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIAL CONTAMINATION; MICROBIAL GROWTH; MICROORGANISM; MILK; NONHUMAN; PASTEURIZATION; PATHOGEN LOAD; PRACTICE GUIDELINE; RAW FOOD; THERMAL INACTIVATION; VALIDATION STUDY; VIRUS ATTACHMENT; VIRUS INACTIVATION; VIRUS PARTICLE; WILD TYPE; ANIMAL; FOOD CONTROL; HEAT; MICROBIOLOGY; PROCEDURES;

ANIMALS; FOOD MICROBIOLOGY; FOOD SAFETY; HOT TEMPERATURE; MILK; RESEARCH DESIGN; VALIDATION STUDIES AS TOPIC;

EID: 84907997213     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.09.027     Document Type: Article

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