Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humidities

Author:

Yang Ren,Lombardo Stephen P.,Conway William F.,Tang Juming

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. American Spice Trade Association (2011). Clean, safe spices: guidance from the American Spice Trade Association. Washington, DC.

2. Birmingham, T. (2018). 10 Years, 0 Salmonella Outbreaks. Food Safety Tech. Available at: https://foodsafetytech.com/column/10-years-0-salmonella-outbreaks/. Accessed 03 Aug. 2021.

3. New equations for computing vapor pressure and enhancement factor;Buck;Journal of Applied Meteorology,1981

4. Physiology of the inactivation of vegetative bacteria by thermal treatments: Mode of action, influence of environmental factors and inactivation kinetics;Cebrián;Foods,2017

5. Inactivation kinetics of pathogens during thermal processing in acidified broth and tomato purée (pH 4.5);Dufort;Journal of Food Protection,2017

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