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Inactivation kinetics for Salmonella Enteritidis in potato omelet using microwave heating treatments

  • Published:2014-09 Issue: Volume:43 Page:175-182
  • ISSN:0956-7135
  • Container-title:Food Control
  • language:en
  • Short-container-title:Food Control

Author:

Valero A.ORCID,Cejudo M.,García-Gimeno R.M.

Funder

Research Group AGR-170 HIBRO of the “Andalusia Plan of Research, Innovation and Development” (PAIDI)

Excellence Project (Junta de Andalucía, Spain)

European ERDF

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference49 articles.

1. Modeling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg;Álvarez;Journal of Food Science,2007

2. Survivability of Salmonella cells in popcorn after microwave oven and conventional cooking;Anaya;Microbiological Research,2008

3. The effect of short-time microwave exposures on Escherichia coli O157:H7 inoculated onto chicken meat portions and whole chickens;Apostolou;International Journal of Food Microbiology,2005

4. Epidemic outbreaks of salmonellosis caused by eating eggs;Arnedo;Enfermedades Infecciosas y Microbiología Clínica,1998

5. Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: a review;Bermúdez-Aguirre;Food Research International,2012

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