Thermal death kinetics of Salmonella Enteritidis PT30 in peanut butter as influenced by water activity

Author:

Yang Ren,Wei Lina,Dai Jianwu,Tang Juming

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Water activity in foods. Fundamentals and applications;Barbosa-Canovas,2007

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. Borrell, B. (2009). How does Salmonella get into peanut butter? And can you kill it once it's there? Scientific American. Available at: https://www.scientificamerican.com/article/Salmonella-poisoning-peanut-butter/. Accessed 03 Aug. 2021.

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. A rapid method to determine the sorption isotherms of peanuts;Chen;Journal of Agricultural Engineering Research,2000

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