Exponentially increased thermal resistance of Salmonella spp. and Enterococcus faecium at reduced water activity

Applied and Environmental Microbiology

Volumn 84, Issue 8, 2018, Pages

  Liu, Shuxiang ^a   Tang, Juming ^a   Tadapaneni, Ravi Kiran ^a   Yang, Ren ^a   Zhu, Mei Jun ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Enterococcus faecium; Low moisture food; Salmonella; Silicon dioxide; Thermal resistance; Water activity

Indexed keywords

BACILLI; HEAT RESISTANCE; HUMIDITY CONTROL; REGRESSION ANALYSIS; SALMONELLA; SILICA; THERMAL PROCESSING (FOODS);

BACTERIAL POPULATION; ENTEROCOCCUS FAECIUM; INACTIVATION KINETICS; LINEAR RELATIONSHIPS; RESISTANCE PARAMETERS; TEMPERATURE DEPENDENT; TREATMENT TEMPERATURE; WATER ACTIVITY;

FOOD MICROBIOLOGY;

BACTERIUM; CELL; HEATING; ORGANIC MATTER; REACTION KINETICS; REDUCTION; RELATIVE HUMIDITY; SILICON; TEMPERATURE TOLERANCE;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; SALMONELLA; SALMONELLA ENTERITIDIS; TRITICUM AESTIVUM;

WATER;

ANALYSIS; ENTEROCOCCUS FAECIUM; FLOUR; FOOD CONTROL; FOOD HANDLING; HEAT; HEAT TOLERANCE; PHYSIOLOGY; SALMONELLA; WHEAT;

ENTEROCOCCUS FAECIUM; FLOUR; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; SALMONELLA; THERMOTOLERANCE; TRITICUM; WATER;

EID: 85044858386     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02742-17     Document Type: Article

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