Environmental risk factors associated with the survival, persistence, and thermal tolerance of <i>Cronobacter sakazakii</i> during the manufacture of powdered infant formula-Reference-Cited by-同舟云学术

Environmental risk factors associated with the survival, persistence, and thermal tolerance of Cronobacter sakazakii during the manufacture of powdered infant formula

Published:2022-07-15 Issue: Volume: Page:1-16
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Chauhan Rajni¹,Tall Ben D.²^ORCID,Gopinath Gopal³,Azmi Wamik¹,Goel Gunjan⁴^ORCID

Affiliation:

1. Department of Biotechnology, Himachal Pradesh University, Shimla, India

2. Crofton, MD, USA

3. Center for Food Safety and Applied Nutrition, U. S. Food and Drug Administration, Laurel, MD, USA

4. Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahindra, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2099809

Reference136 articles.

1. THERMAL RESISTANCE, SURVIVAL AND INACTIVATION OFENTEROBACTER SAKAZAKII(CRONOBACTER SPP.) IN POWDERED AND RECONSTITUTED INFANT FORMULA

2. Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula

3. Impact of environmental stress desiccation, acidity, alkalinity, heat or cold on antibiotic susceptibility of Cronobacter sakazakii

4. Polymorphisms in rpoS and Stress Tolerance Heterogeneity in Natural Isolates of Cronobacter sakazakii

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