Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves

Food Microbiology

Volumn 96, Issue , 2021, Pages

  Verma, Tushar ^a   Chaves, Byron D ^a   Howell, Terry ^a   Subbiah, Jeyamkondan ^a,b  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Low moisture food; Salmonella; Spices; Surrogate; Thermal lethality; Validation

Indexed keywords

BACTERIAL COUNT; BASIL; CHEMISTRY; DEVICES; ENTEROCOCCUS FAECIUM; FOOD CONTAMINATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; MICROBIOLOGY; PLANT LEAF; PROCEDURES; SALMONELLA;

COLONY COUNT, MICROBIAL; ENTEROCOCCUS FAECIUM; FOOD CONTAMINATION; FOOD PRESERVATION; HOT TEMPERATURE; KINETICS; OCIMUM BASILICUM; PLANT LEAVES; SALMONELLA;

EID: 85098048292     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2020.103710     Document Type: Article

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