Validation of the baking process as a kill-step for controlling Salmonella in muffins

International Journal of Food Microbiology

Volumn 250, Issue , 2017, Pages 1-6

  Channaiah, Lakshmikantha H ^a   Michael, Minto ^b   Acuff, Jennifer C ^b   Phebus, Randall K ^b   Thippareddi, Harshavardhan ^c   Olewnik, Maureen ^a   Milliken, George ^b  

^a AIB International   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Food safety; Muffin; Quick bread; Salmonella

Indexed keywords

ARTICLE; BACTERIUM CULTURE; BAKERY PRODUCT; COLONY FORMING UNIT; FLOUR; FOOD CONTAMINATION; FOOD PROCESSING; FOOD SAFETY; MICROBIOLOGICAL PARAMETERS; MUFFIN; NONHUMAN; SALMONELLA; SALMONELLA ENTERICA SEROVAR SENFTENBERG; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; TEMPERATURE; TEMPERATURE MEASUREMENT; BACTERIAL COUNT; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; MICROBIOLOGY; PROCEDURES;

WATER;

COLONY COUNT, MICROBIAL; FLOUR; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; SALMONELLA; WATER;

EID: 85015936410     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.03.007     Document Type: Article

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