Control of water activity and thermal processing temperature to preserve seed viability and vigor while effectively killing Salmonella

Author:

Yao Shunyang,LiBrizzi Brianna R.,Anaya Katya,Chen HaiqiangORCID

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference72 articles.

1. Microbiological profile, incidence, and behavior of Salmonella on seeds traded in Mexican markets;Arana;Journal of Food Protection,2021

2. Heat resistance of Salmonella Weltevreden in low-moisture environments;Archer;Journal of Food Protection,1998

3. An outbreak of Salmonella Newport associated with mung bean sprouts in Germany and The Netherlands, October to November 2011;Bayer;Euro Surveillance,2014

4. Pathogenic microorganisms associated with fresh produce;Beuchat;Journal of Food Protection,1996

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