Effectiveness of superheated steam for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium, Salmonella Enteritidis phage type 30, and Listeria monocytogenes on almonds and pistachios

International Journal of Food Microbiology

Volumn 220, Issue , 2016, Pages 19-25

  Ban, Ga Hee ^a   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

Author keywords

Almond; Foodborne pathogen; Pistachio; Superheated steam

Indexed keywords

PEROXIDE; WATER VAPOR;

ALMOND; ARTICLE; BACTERIAL INACTIVATION; BACTERIOPHAGE TYPING; COLOR; CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD POISONING; FOOD TEXTURE; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL PARAMETERS; NONHUMAN; PISTACHIO; PROCESSING; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; TECHNOLOGY; WATER VAPOR; BACTERIAL COUNT; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIOPHAGE; EVALUATION STUDY; FOOD CONTROL; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PISTACIA; PROCEDURES;

BACTERIAL PHYSIOLOGICAL PHENOMENA; BACTERIOPHAGES; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; PISTACIA; PRUNUS DULCIS; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; STEAM;

EID: 84953790642     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.12.011     Document Type: Article

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