Reproducibility of Salmonella thermal resistance measurements via multilaboratory isothermal inactivation experiments

Journal of Food Protection

Volumn 83, Issue 4, 2020, Pages 609-614

  Hildebrandt, Ian M ^a   Marks, Bradley P ^b   Anderson, Nathan M ^a   Grasso Kelley, Elizabeth M ^c  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^b Michigan State University   (United States)

^c ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

Challenge study; Low water activity; Oat flour; Predictive microbiology; Thermal inactivation

Indexed keywords

BACTERIAL COUNT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; PROCEDURES; REPRODUCIBILITY; SALMONELLA;

COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; REPRODUCIBILITY OF RESULTS; SALMONELLA;

EID: 85082514581     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-19-343     Document Type: Article

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