Retention of viability of salmonella in sucrose as affected by type of inoculum, water activity, and storage temperature

Journal of Food Protection

Volumn 80, Issue 9, 2017, Pages 1408-1414

  Beuchat, Larry R ^a   Mann, David A ^a   Kelly, Christine A ^a   Ortega, Ynes R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Confectionery; Desiccation; Low moisture; Salmonella; Sucrose; Water activity

Indexed keywords

SUCROSE; WATER;

BACTERIAL COUNT; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; MICROBIAL VIABILITY; PROCEDURES; SALMONELLA; TEMPERATURE;

COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; SALMONELLA; SUCROSE; TEMPERATURE; WATER;

EID: 85027959971     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-16-537     Document Type: Article

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