Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors

Author:

Juneja Vijay K.,Valenzuela-Melendres Martin,Heperkan Dilek,Bautista Derrick,Anderson David,Hwang Cheng-An,Peña-Ramos Aida,Camou Juan Pedro,Torrentera-Olivera Noemi

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference27 articles.

1. Optimizing jerky drying time with minimal product impact;Bowser;Open Food Sci. J.,2009

2. Optimisation of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar;Capanzana;LWT - Food Sci. Technol.,1997

3. Outbreak of Salmonella typhimurium associated with locally-made chicken jerky pet treats, New Hampshire, 2013;Cavallo,2014

4. Outbreak of salmonellosis associated with beef jerky-New Mexico;CDC;Morb. Mortal. Wkly Rep.,1995

5. Relation of the heat resistance of Salmonellae to the water activity of the environment;Goepfert;Appl. Microbiol.,1970

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