Effect of rapid product desiccation or hydration on thermal resistance of salmonella enterica serovar enteritidis PT 30 in wheat flour

Journal of Food Protection

Volumn 78, Issue 2, 2015, Pages 281-286

  Smith, Danielle F ^a   Marks, Bradley P ^a  

^a Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SALMONELLA; SALMONELLA ENTERITIDIS; TRITICUM AESTIVUM;

WATER;

ANALYSIS; CLASSIFICATION; DESICCATION; FLOUR; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HEAT; ISOLATION AND PURIFICATION; MICROBIOLOGY; PASTEURIZATION; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; SEROTYPE; WHEAT;

DESICCATION; FLOUR; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; PASTEURIZATION; SALMONELLA ENTERITIDIS; SEROGROUP; TRITICUM; WATER;

EID: 84922680051     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-403     Document Type: Article

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