Evaluation of Enterococcus faecium NRRL B-2354 as a Surrogate for Salmonella During Extrusion of Low-Moisture Food

Journal of Food Science

Volumn 83, Issue 4, 2018, Pages 1063-1072

  Verma, Tushar ^a   Wei, Xinyao ^a   Lau, Soon Kiat ^a   Bianchini, Andreia ^a   Eskridge, Kent M ^a   Subbiah, Jeyamkondan ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

food safety; low moisture foods; single screw extrusion; thermal inactivation; validation

Indexed keywords

ARTICLE; BEHAVIOR; DROUGHT; ENTEROCOCCUS FAECIUM; FOOD INDUSTRY; FOOD SAFETY; HEAT TOLERANCE; LETHALITY; MOISTURE; NONHUMAN; OATMEAL; RESPONSE SURFACE METHOD; RUNNING; SALMONELLA; VALIDATION PROCESS; VELOCITY; ANALYSIS; AVENA; BACTERIAL COUNT; DESICCATION; FLOUR; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HEAT; ISOLATION AND PURIFICATION; MICROBIOLOGY; REPRODUCIBILITY;

WATER;

AVENA; COLONY COUNT, MICROBIAL; DESICCATION; ENTEROCOCCUS FAECIUM; FLOUR; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; REPRODUCIBILITY OF RESULTS; SALMONELLA; WATER;

EID: 85044352847     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14110     Document Type: Article

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