Heat resistance of Salmonella Enteritidis in four different liquid egg products and the performance and equivalent conditions of Ministry of Food and Drug Safety of South Korea and US Department of Agriculture protocols-Reference-Cited by-同舟云学术

Heat resistance of Salmonella Enteritidis in four different liquid egg products and the performance and equivalent conditions of Ministry of Food and Drug Safety of South Korea and US Department of Agriculture protocols

Published:2018-12 Issue: Volume:94 Page:1-6
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Kang Il-Byeong,Kim Dong-Hyeon,Jeong Dana,Park Jin-Hyeong,Lim Hyun-Woo,Seo Kun-Ho

Funder

Ministry of Food and Drug Safety

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference20 articles.

1. Effect of water activity on the thermal tolerance and survival of Salmonella enterica serovars Tennessee and Senftenberg in goat milk caramel;Acosta;Journal of Food Protection,2017

2. Thermal inactivation of Yersinia enterocolitica in liquid egg products;Favier;Journal of Food Protection,2008

3. International egg pasteurization manual. Illinois: AEB;Froning,2002

4. Decontamination of knives used in the meat industry: Effect of different water temperature and treatment time combinations on the reduction of bacterial numbers on knife surfaces;Goulter;Journal of Food Protection,2008

5. Propylparaben sensitizes heat-resistant Salmonella Enteritidis and Salmonella Oranienburg to thermal inactivation in liquid egg albumen;Gurtler;Journal of Food Protection,2012

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4. Optimization of total phenol and anthocyanin extraction from the peels of eggplant (Solanum melongena L.) and biological activity of the extracts;Journal of Food Measurement and Characterization;2019-08-12