Effects of inoculation procedures on variability and repeatability of Salmonella thermal resistance in wheat flour

Journal of Food Protection

Volumn 79, Issue 11, 2016, Pages 1833-1839

  Hildebrandt, Ian M ^a   Marks, Bradley P ^a   Ryser, Elliot T ^b   Villa Rojas, Rossana ^c   Tang, Juming ^c   Garces Vega, Francisco J ^a   Buchholz, Sarah E ^a  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Error; Flour; Low moisture; Pathogen; Thermal resistance; Water activity

Indexed keywords

BACTERIAL COUNT; DRUG EFFECTS; FLOUR; FOOD CONTROL; SALMONELLA; WHEAT;

COLONY COUNT, MICROBIAL; FLOUR; FOOD MICROBIOLOGY; SALMONELLA; TRITICUM;

EID: 84992740285     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-16-057     Document Type: Article

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