Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during cocoa powder thermal processing

Food Microbiology

Volumn 82, Issue , 2019, Pages 135-141

  Tsai, Hsieh Chin ^a   Ballom, Kenneth F ^a   Xia, Song ^a   Tang, Juming ^a   Marks, Bradley P ^b   Zhu, Mei Jun ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Michigan State University   (United States)

Author keywords

Cocoa powder; Enterococcus faecium; Low a w food; Salmonella; Thermal resistance; Water activity

Indexed keywords

WATER;

BACTERIAL COUNT; CHOCOLATE; DESICCATION; ENTEROCOCCUS FAECIUM; EVALUATION STUDY; FOOD CONTROL; FOOD HANDLING; FOOD STORAGE; HEAT; ISOLATION AND PURIFICATION; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; SALMONELLA; TIME FACTOR;

CHOCOLATE; COLONY COUNT, MICROBIAL; DESICCATION; ENTEROCOCCUS FAECIUM; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD STORAGE; HOT TEMPERATURE; MICROBIAL VIABILITY; SALMONELLA; TIME FACTORS; WATER;

EID: 85061631272     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2019.01.005     Document Type: Article

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