Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation

Food Microbiology

Volumn 64, Issue , 2017, Pages 172-178

  Jeong, Seul Gi ^a   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

Author keywords

Electron beam irradiation; Foodborne pathogen; Gamma irradiation

Indexed keywords

BACTERIAL COUNT; COOKING; ELECTRON; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD IRRADIATION; FOOD QUALITY; FOOD SAFETY; GAMMA RADIATION; IONIZING RADIATION; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; PROCEDURES; RADIATION RESPONSE; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM;

COLONY COUNT, MICROBIAL; COOKING; ELECTRONS; ESCHERICHIA COLI O157; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD QUALITY; FOOD SAFETY; GAMMA RAYS; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; RADIATION, IONIZING; SALMONELLA TYPHIMURIUM;

EID: 85009458379     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.12.017     Document Type: Article

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