Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella-Reference-Cited by-同舟云学术

Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella

Published:2024-09 Issue:9 Volume:87 Page:100327
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:Journal of Food Protection

Author:

Zhao Xingchen,Jacxsens Liesbeth,Tzeneva Vesela,Kokken Michiel,Winkler Anett,Vadier Cécile,de Toledo Nicolau,Seliwiorstow Tomasz,Uyttendaele Mieke

Funder

Universiteit Gent

Publisher

Elsevier BV

Reference52 articles.

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5. Chen, Y., Scott, V. N., Freier, T. A., Kuehm, J., Meyer, J., Morille-Hinds, T., Post, L., Smoot, L., Hood, S., Shebuski, J., & Banks, J. (2009a). Control of Salmonella in low-moisture foods II: Hygiene practices to minimize Salmonella contamination and growth. Food Protection Trends. https://www.foodprotection.org/publications/food-protection-trends/archive/2009-07-control-of-salmonella-in-low-moisture-foods-ii-hygiene-practices-to-minimize-salmonella-cont/.