Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods

International Journal of Food Microbiology

Volumn 231, Issue , 2016, Pages 16-25

  Rachon, Grzegorz ^a   Peñaloza, Walter ^b   Gibbs, Paul A ^a  

^a LEATHERHEAD FOOD RESEARCH   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Enterococcus faecium NRRL B 2354; Inactivation kinetics; Low moisture food; Pathogens; Surrogate; Weibull model

Indexed keywords

ANIMAL FOOD; ARTICLE; BACTERIAL VIABILITY; CELL VIABILITY; CHICKEN MEAT; CHICKEN MEAT POWDER; CONFECTIONERY; ENTEROCOCCUS FAECIUM; FOOD; FOOD STORAGE; HEAT TOLERANCE; HEAT TREATMENT; HEATING; INOCULATION; LISTERIA MONOCYTOGENES; MOISTURE; NONHUMAN; SALMONELLA; SAVOURY SEASONING; SURVIVAL; TEMPERATURE; WINTER; BACTERIAL COUNT; FOOD CONTROL; FOOD HANDLING; GRAM POSITIVE BACTERIUM; HUMAN; PHYSIOLOGY; PROCEDURES;

COLONY COUNT, MICROBIAL; ENTEROCOCCUS FAECIUM; FOOD HANDLING; FOOD MICROBIOLOGY; GRAM-POSITIVE BACTERIA; HUMANS; LISTERIA MONOCYTOGENES; SALMONELLA; TEMPERATURE;

EID: 84965082758     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.04.022     Document Type: Article

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