Modeling the effect of temperature and water activity on the thermal resistance of salmonella enteritidis PT 30 in wheat flour

Journal of Food Protection

Volumn 79, Issue 12, 2016, Pages 2058-2065

  Smith, Danielle F ^a   Hildebrandt, Ian M ^a   Casulli, Kaitlyn E ^a   Dolan, Kirk D ^a,b   Marks, Bradley P ^a,b  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

Author keywords

Lethality; Moisture; Predictive microbiology; Secondary model; Water activity

Indexed keywords

WATER;

BACTERIAL COUNT; FLOUR; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; SALMONELLA; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; TEMPERATURE; WHEAT;

COLONY COUNT, MICROBIAL; FLOUR; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; SALMONELLA; SALMONELLA ENTERITIDIS; TEMPERATURE; TRITICUM; WATER;

EID: 84998880838     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-16-155     Document Type: Article

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