Influence of water activity on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in peanut butter by microwave heating

Food Microbiology

Volumn 60, Issue , 2016, Pages 104-111

  Song, Won Jae ^a,b   Kang, Dong Hyun ^a,b  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Foodborne pathogen; Microwave heating; Peanut butter; Water activity

Indexed keywords

BUTTER; WATER;

ARACHIS; BUTTER; CHEMISTRY; ESCHERICHIA COLI O157; EVALUATION STUDY; FOOD CONTROL; HEATING; HUMAN; KINETICS; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; MICROBIOLOGY; MICROWAVE RADIATION; PASTEURIZATION; PROCEDURES; RADIATION RESPONSE; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM;

ARACHIS; BUTTER; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; HEATING; HUMANS; KINETICS; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; MICROWAVES; PASTEURIZATION; SALMONELLA TYPHIMURIUM; WATER;

EID: 84978492665     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.06.010     Document Type: Article

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