Salmonella Inactivation During Extrusion of an Oat Flour Model Food

Journal of Food Science

Volumn 82, Issue 3, 2017, Pages 738-743

  Anderson, Nathan M ^a   Keller, Susanne E ^a   Mishra, Niharika ^a   Pickens, Shannon ^b   Gradl, Dana ^a   Hartter, Tim ^c   Rokey, Galen ^c   Dohl, Christopher ^c   Plattner, Brian ^c   Chirtel, Stuart ^a   Grasso Kelley, Elizabeth M ^b  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^b ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

^c Wenger Manufacturing Inc   (United States)

Author keywords

cereal; extrusion; flour; low water activity; Salmonella; thermal inactivation

Indexed keywords

WATER;

ANALYSIS; AVENA; BACTERIAL COUNT; FLOUR; FOOD CONTAMINATION; FOOD CONTROL; FOOD GRAIN; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MICROBIOLOGY; PROCEDURES; SALMONELLA ENTERICA; TEMPERATURE;

AVENA; COLONY COUNT, MICROBIAL; EDIBLE GRAIN; FLOUR; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; SALMONELLA ENTERICA; TEMPERATURE; WATER;

EID: 85012994889     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13629     Document Type: Article

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