메뉴 건너뛰기




Volumn 37, Issue 1, 2017, Pages 43-55

A thermal process lethality model for low water activity food

Author keywords

[No Author keywords available]

Indexed keywords


EID: 85014891604     PISSN: 15419576     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review
Times cited : (5)

References (20)
  • 3
    • 0032143512 scopus 로고    scopus 로고
    • Heat resistance of Salmonella Weltevreden in low-moisture environments
    • Archer, J., E. T. Jervis, J. Bird, and J. E. Gaze. 1998. Heat resistance of Salmonella Weltevreden in low-moisture environments. J. Food Prot. 61:969-973.
    • (1998) J. Food Prot. , vol.61 , pp. 969-973
    • Archer, J.1    Jervis, E.T.2    Bird, J.3    Gaze, J.E.4
  • 4
    • 85014897966 scopus 로고    scopus 로고
    • November 8, Silliker, Inc. Food Science Center Report, for, Kellogg Company
    • Ceylan, E. November 8, 2010. Validation of dryer process as a kill step. Silliker, Inc. Food Science Center Report. RPN1S060 for Kellogg Company.
    • (2010) Validation of Dryer Process as a Kill Step
    • Ceylan, E.1
  • 5
    • 24644458559 scopus 로고    scopus 로고
    • Survival of Salmonella Enteritidis PT 30 on inoculated almonds after commercial fumigation with propylene oxide
    • Danyluk, M. D., A. R. Uesugi, and L. J. Harris. 2005. Survival of Salmonella Enteritidis PT 30 on inoculated almonds after commercial fumigation with propylene oxide. J. Food Prot. 68(8):1613-1622.
    • (2005) J. Food Prot. , vol.68 , Issue.8 , pp. 1613-1622
    • Danyluk, M.D.1    Uesugi, A.R.2    Harris, L.J.3
  • 6
    • 0034123586 scopus 로고    scopus 로고
    • Review of studies on the thermal resistance of salmonellae
    • Doyle, M. E., and A. S. Mazzotta. 2000. Review of studies on the thermal resistance of salmonellae. J. FoodProt. 63(6):779-798.
    • (2000) J. FoodProt. , vol.63 , Issue.6 , pp. 779-798
    • Doyle, M.E.1    Mazzotta, A.S.2
  • 7
    • 77955969874 scopus 로고    scopus 로고
    • Reduction of Salmonella on inoculated almonds exposed to hot oil
    • Du, W-X., S. J. Abd, K. L. McCarthy, and L. J. Harris. 2010. Reduction of Salmonella on inoculated almonds exposed to hot oil. J. Food Prot. 73(7):1238-1246.
    • (2010) J. Food Prot. , vol.73 , Issue.7 , pp. 1238-1246
    • Du, W.-X.1    Abd, S.J.2    McCarthy, K.L.3    Harris, L.J.4
  • 8
    • 84855351462 scopus 로고    scopus 로고
    • Food and Drug Administration FDA, Accessed 31 March 2016
    • Food and Drug Administration (FDA). Recalls, market withdrawals, & safety alerts. http://www.fda.gov/Safety/Recalls/default.htm. Accessed 31 March 2016.
    • Recalls, Market Withdrawals, & Safety Alerts
  • 9
    • 0014753626 scopus 로고
    • Relation of the heat resistance of Salmonella to the water activity of the environment
    • Goepfert, J. M., I. K. Iskander, and C. H. Amundson. 1970. Relation of the heat resistance of Salmonella to the water activity of the environment. Appl. Micro. 19(3):429-433.
    • (1970) Appl. Micro. , vol.19 , Issue.3 , pp. 429-433
    • Goepfert, J.M.1    Iskander, I.K.2    Amundson, C.H.3
  • 10
    • 84856325066 scopus 로고    scopus 로고
    • International Commission on Microbiological Specifications for Foods ICMSF, Second edition. New York: Kluwer Academic/Plenum Publishers
    • International Commission on Microbiological Specifications for Foods (ICMSF). (2005) Microbial ecology of food commodities. Second edition. New York: Kluwer Academic/Plenum Publishers.
    • (2005) Microbial Ecology of Food Commodities
  • 12
    • 0014556898 scopus 로고
    • Thermal resistance of Salmonella Senftenberg 775W in dry animal feeds
    • Liu, T. S., G. H. Snoeyenbos, and V. L. Carlson. 1969. Thermal resistance of Salmonella Senftenberg 775W in dry animal feeds. Avian Dis. 13:611-631.
    • (1969) Avian Dis. , vol.13 , pp. 611-631
    • Liu, T.S.1    Snoeyenbos, G.H.2    Carlson, V.L.3
  • 13
    • 85014927722 scopus 로고    scopus 로고
    • North American Meat Institute, Accessed 31 March 2016
    • North American Meat Institute. 2015. AMI process lethality determination spreadsheet. Available at: https://www.meatinstitute.org/. Accessed 31 March 2016
    • (2015) AMI Process Lethality Determination Spreadsheet
  • 14
    • 78649390672 scopus 로고    scopus 로고
    • Sources and risk factors for contamination, survival, persistence, and heat resistance oiSalmonella in low-moisture foods
    • Podolak, R., E. Enache, W. Stone, D. G. Black, and P. H. Elliott. 2010. Sources and risk factors for contamination, survival, persistence, and heat resistance oiSalmonella in low-moisture foods. J. FoodProt. 73:1919-1936.
    • (2010) J. FoodProt. , vol.73 , pp. 1919-1936
    • Podolak, R.1    Enache, E.2    Stone, W.3    Black, D.G.4    Elliott, P.H.5
  • 16
    • 84883004638 scopus 로고    scopus 로고
    • Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods
    • Santillana Farakos, S. M., J. F. Frank, and D. W. Schaffner. 2013. Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods. Int. J. Food Micro. 166:280-293.
    • (2013) Int. J. Food Micro. , vol.166 , pp. 280-293
    • Santillana Farakos, S.M.1    Frank, J.F.2    Schaffner, D.W.3
  • 17
    • 34247262863 scopus 로고    scopus 로고
    • Microbiology of milled cereal grains: Issues in customer specifications
    • Sperber, W. H. 2003. Microbiology of milled cereal grains: issues in customer specifications. Int. Assn. Oper. Mill. Tech. Bull. 3:7929-7931.
    • (2003) Int. Assn. Oper. Mill. Tech. Bull. , vol.3 , pp. 7929-7931
    • Sperber, W.H.1
  • 18
    • 34247205982 scopus 로고    scopus 로고
    • Role of microbiological guidelines in the production and commercial use of milled cereal grains: A practical approach for the 21st century
    • North American Millers' Association NAMA
    • Sperber, W. H., and North American Millers' Association (NAMA). 2007. Role of microbiological guidelines in the production and commercial use of milled cereal grains: A practical approach for the 21st century. J. Food Prot. 70(4):1041-1053.
    • (2007) J. Food Prot. , vol.70 , Issue.4 , pp. 1041-1053
    • Sperber, W.H.1
  • 19
    • 84987305212 scopus 로고
    • Heat resistance oiSalmonella Typhimurium and Listeria monocytogenes in sucrose solutions of various water activities
    • Sumner, S., T. M. Sandros, M. C. Harmon, V. N. Scott, and D. T. Bernard. 1991. Heat resistance oiSalmonella Typhimurium and Listeria monocytogenes in sucrose solutions of various water activities. J. Food Sci. 6:1741-1743.
    • (1991) J. Food Sci. , vol.6 , pp. 1741-1743
    • Sumner, S.1    Sandros, T.M.2    Harmon, M.C.3    Scott, V.N.4    Bernard, D.T.5
  • 20
    • 0019772978 scopus 로고
    • Thermal inactivation of eight Salmonella serotypes on dry corn flour
    • Van Cauwenberge, J. E., R. J. Bothast, and W. F. Kwolek. 1981. Thermal inactivation of eight Salmonella serotypes on dry corn flour. Appl. Env. Micro. 42(4):688-691.
    • (1981) Appl. Env. Micro. , vol.42 , Issue.4 , pp. 688-691
    • Van Cauwenberge, J.E.1    Bothast, R.J.2    Kwolek, W.F.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.