Influence of controlled atmosphere on thermal inactivation of Escherichia coli ATCC 25922 in almond powder

Food Microbiology

Volumn 64, Issue , 2017, Pages 186-194

  Cheng, Teng ^a   Li, Rui ^a   Kou, Xiaoxi ^a   Wang, Shaojin ^a,b  

^a NORTHWEST A F UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Almond; CA HBS; Gas concentration; Heating rate; S. enteritidis PT 30; Thermal inactivation

Indexed keywords

CARBON DIOXIDE; OXYGEN;

ALMOND; BACTERIAL COUNT; DRUG EFFECTS; ESCHERICHIA COLI; FOOD CONTROL; FOOD HANDLING; HEAT; HEAT TOLERANCE; MICROBIAL VIABILITY; MICROBIOLOGY; PASTEURIZATION; PHYSIOLOGY; PRODUCT SAFETY; SALMONELLA ENTERICA SEROVAR ENTERITIDIS;

CARBON DIOXIDE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; MICROBIAL VIABILITY; OXYGEN; PASTEURIZATION; PRUNUS DULCIS; SALMONELLA ENTERITIDIS; THERMOTOLERANCE;

EID: 85010301241     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2017.01.007     Document Type: Article

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