Fate of salmonella throughout production and refrigerated storage of tahini

Journal of Food Protection

Volumn 80, Issue 6, 2017, Pages 940-946

  Zhang, Yangjunna ^a   Keller, Susanne E ^b   Grasso Kelley, Elizabeth M ^a  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

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

Author keywords

Salmonella; Sesame seeds; Tahini; Thermal processing

Indexed keywords

BACTERIAL COUNT; FOOD CONTROL; FOOD HANDLING; REFRIGERATION; SALMONELLA; SALMONELLA FOOD POISONING; TEMPERATURE; TIME FACTOR;

COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; REFRIGERATION; SALMONELLA; SALMONELLA FOOD POISONING; TEMPERATURE; TIME FACTORS;

EID: 85019986480     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-16-507     Document Type: Article

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