Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures-Reference-Cited by-同舟云学术

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Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures

Published:2018-09 Issue: Volume:74 Page:92-99
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Liu Shuxiang,Rojas Rossana V.^ORCID,Gray Peter^ORCID,Zhu Mei-Jun,Tang Juming

Funder

USDA National Institute of Food and Agriculture

Washington State University Agriculture Research Center

China Scholarship Council

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference50 articles.

1. Guidelines for Using Enterococcus Faecium NRRL B-2354 as a Surrogate Microorganism in Almond Process Validation;Almond Board of California,2014

2. Salmonella control Guidelines;American Food Industry Association (AFIA),2010

3. Moisture sorption isotherm characteristics of food products: a review;Al-Muhtaseb;Food Bioprod. Process.,2002

4. Heat resistance of Salmonella weltevreden in low-moisture environments;Archer;J. Food Protect.,1998

5. Validation of Microbial Reduction Processes for Spices;American Spice Trade Association (ASTA),2013

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