The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam sanitation treatment-Reference-Cited by-同舟云学术

The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam sanitation treatment

Published:2021-07 Issue: Volume:125 Page:107942
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Park Hyeon Woo,Xu Jie^ORCID,Balasubramaniam V.M.,Snyder Abigail B.

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference50 articles.

1. Sterilization and disinfection by heat methods;Alder,1982

2. Some factors controlling the kinetics of moisture movement during avocado dehydration;Alzamora;Journal of Food Science,1980

3. Official methods of analysis;AOAC,1990

4. Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields;Aronsson;Innovative Food Science & Emerging Technologies,2001

5. Use of superheated steam to inactivate Salmonella enterica serovars typhimurium and enteritidis contamination on black peppercorns, pecans, and almonds;Ban;Journal of Food Engineering,2018

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Infrared Thermal Image Processing Technique for Evaluating Superheated Steam as a Dry Sanitation Method;Food and Bioprocess Technology;2024-08-02

2. Clean-in-place (CIP) validation of oil-based cleaning and sanitization for Salmonella-contaminated tubing: Evaluation of Enterococcus faecium as a surrogate;Food Control;2024-07

3. Development of certified reference materials of lithium chloride solution for water activity;Food Chemistry;2024-03

4. Impacts of water activity on survival of Listeria innocua and Enterococcus faecium NRRL B-2354 in almonds during steam treatments;International Journal of Food Microbiology;2024-03

5. Inactivation of Enterococcus faecium and Geobacillus stearothermophilus spores on stainless steel through dry sanitation approaches using superheated steam and ultraviolet C-LED;Food Control;2024-02