Comparing thermal process validation methods for salmonella inactivation on almond Kernels

Journal of Food Protection

Volumn 80, Issue 1, 2017, Pages 169-176

  Jeong, Sanghyup ^a   Marks, Bradley P ^a   James, Michael K ^a  

^a Michigan State University   (United States)

Author keywords

Lethality; Low water activity; Pathogens; Predictive microbiology; Surrogate

Indexed keywords

ALMOND; BACTERIAL COUNT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; REPRODUCIBILITY; SALMONELLA; TEMPERATURE;

COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; PRUNUS DULCIS; REPRODUCIBILITY OF RESULTS; SALMONELLA; TEMPERATURE;

EID: 85009064452     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-16-224     Document Type: Article

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