Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures

Food Microbiology

Volumn 74, Issue , 2018, Pages 92-99

  Liu, Shuxiang ^a   Rojas, Rossana V ^b   Gray, Peter ^a   Zhu, Mei Jun ^a   Tang, Juming ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Enterococcus faecium; Salmonella; Water activity; Wheat flour

Indexed keywords

WATER;

ANALYSIS; BACTERIAL COUNT; ENTEROCOCCUS FAECIUM; FLOUR; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; MICROBIOLOGY; PARTICLE SIZE; SALMONELLA; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; WHEAT;

COLONY COUNT, MICROBIAL; ENTEROCOCCUS FAECIUM; FLOUR; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; KINETICS; PARTICLE SIZE; SALMONELLA; SALMONELLA ENTERITIDIS; TRITICUM; WATER;

EID: 85044165227     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2018.03.001     Document Type: Article

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