Salmonella survival during thermal dehydration of fresh garlic and storage of dehydrated garlic products

International Journal of Food Microbiology

Volumn 263, Issue , 2017, Pages 26-31

  Zhang, Hongmei ^a,b   Qi, Yan ^b   Wang, Lei ^c   Zhang, Shaokang ^b   Deng, Xiangyu ^b  

^a GUANGDONG UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY OF GEORGIA   (United States)

^c Harmoni International Spice Inc   (United States)

Author keywords

Garlic; Low water activity; Salmonella; Survival; Thermal resistance

Indexed keywords

GARLIC EXTRACT; WATER;

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; CONTROLLED STUDY; DEHYDRATION; GARLIC; HEAT TOLERANCE; HUMIDITY; KINETICS; LIMIT OF DETECTION; NONHUMAN; RISK ASSESSMENT; SALMONELLA; STORAGE; STORAGE TEMPERATURE; SURVIVAL RATE; BACTERIAL COUNT; CHEMISTRY; FOOD PRESERVATION; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; TEMPERATURE; TIME FACTOR;

COLONY COUNT, MICROBIAL; DEHYDRATION; FOOD PRESERVATION; FOOD STORAGE; GARLIC; SALMONELLA; TEMPERATURE; TIME FACTORS; WATER;

EID: 85030780745     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.10.010     Document Type: Article

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