Microbial inactivation models of Salmonella Typhimurium in radio frequency treated eggs

Author:

Bermudez-Aguirre D.ORCID,Niemira B.A.

Funder

USDA ARS

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference55 articles.

1. Thermal inactivation of Salmonella, Shiga-toxin producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricots halves, and macadamia nuts using vacuum-steam pasteurization;Acuff;International Journal of Food Microbiology,2020

2. Comparison of conventional far-infrared (IR) heating to continuous IR heating – cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis;Alkaya;Journal of Food Processing and Preservation,2022

3. The eggshell microbial activity;Aygun,2017

4. Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review;Bermudez-Aguirre;Food Research International,2012

5. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells;van Boekel;International Journal of Food Microbiology,2002

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