Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale
Author:
Funder
U.S. Department of Agriculture
USDA NIFA
Publisher
Elsevier BV
Reference46 articles.
1. Practice and progress: Updates on outbreaks, advances in research, and processing technologies for low-moisture food safety;Acuff;Journal of Food Protection,2023
2. Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a salmonella surrogate for validating thermal treatment of multiple low-moisture foods;Ahmad;Journal of Food Protection,2022
3. Effect of lactose and milk protein on thermal resistance of Enterococcus faecium NRRL B-2354 and salmonella in dairy powders;Ahmad;Journal of Food Protection,2022
4. Effect of talc as a dry-inoculation carrier on thermal resistance of Enterococcus faecium NRRL B-2354 in almond meal;Ahmad;Journal of Food Protection,2019
5. Almond Board of California. (2007). Guidelines for process validation using Enterococcus faecium NRRL B-2354. Retrieved May 30, 2023, from https://www.almonds.com/sites/default/files/guidelines_for_using_enterococcus_faecium_nrrl_b-2354_as_a_surrogate_microorganism_in_almond_process_validation.pdf
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