Effect of water activity and heating rate on Staphylococcus aureus heat resistance in walnut shells

International Journal of Food Microbiology

Volumn 266, Issue , 2018, Pages 282-288

  Zhang, Lihui ^a   Kou, Xiaoxi ^a   Zhang, Shuang ^a   Cheng, Teng ^a   Wang, Shaojin ^a,b  

^a NORTHWEST A F UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Heating block system; Heating rate; Staphylococcus aureus; Walnut shell powder; Water activity

Indexed keywords

WATER;

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; CELL SUSPENSION; COMPARATIVE STUDY; CONTROLLED STUDY; ESCHERICHIA COLI; FIRST ORDER RATE CONSTANT; HEAT TOLERANCE; HEAT TREATMENT; HEATING BLOCK SYSTEM; HIGH TEMPERATURE; MOISTURE; NONHUMAN; POWDER; SALMONELLA; STAPHYLOCOCCUS AUREUS; WALNUT; WALNUT SHELL; FOOD CONTROL; HEAT; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY;

FOOD MICROBIOLOGY; HOT TEMPERATURE; JUGLANS; MICROBIAL VIABILITY; STAPHYLOCOCCUS AUREUS; WATER;

EID: 85038821142     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.12.019     Document Type: Article

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