Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

Food Microbiology

Volumn 82, Issue , 2019, Pages 388-397

  Wei, Xinyao ^a   Lau, Soon Kiat ^a   Stratton, Jayne ^a   Irmak, Sibel ^a   Subbiah, Jeyamkondan ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Dielectric heating; Low moisture food safety; Process validation; Quality analysis; Stability test; Surrogate

Indexed keywords

WATER;

BACTERIAL COUNT; BLACK PEPPER; CHEMISTRY; ENTEROCOCCUS FAECIUM; FOOD CONTROL; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; HEAT; HEATING; MICROBIOLOGY; PASTEURIZATION; PHYSIOLOGY; PROCEDURES; SALMONELLA; SPICE;

COLONY COUNT, MICROBIAL; ENTEROCOCCUS FAECIUM; FOOD MICROBIOLOGY; FOOD QUALITY; HEATING; HOT TEMPERATURE; PASTEURIZATION; PIPER NIGRUM; SALMONELLA; SPICES; WATER;

EID: 85063639673     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2019.03.007     Document Type: Article

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