Assessment of Pediococcus acidilactici ATCC 8042 as potential Salmonella surrogate for thermal treatments of toasted oats cereal and peanut butter

Author:

Deen Bronwyn,Diez-Gonzalez Francisco

Funder

The University of Georgia's Center for Food Safety

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference31 articles.

1. Influence of growth medium on thermal resistance of Pediococcus sp NRRL B-2354 (formerly Micrococcus freudenreichii) in liquid foods;Annous;J. Food Prot.,1998

2. Survival of Salmonella in cookie and cracker sandwiches containing inoculated, low-water sctivity fillings;Beuchat;J. Food Prot.,2015

3. Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates;Borowski;J. Food Prot.,2009

4. Hazard analysis and critical control point system: use in managing microbiological food safety risks;Buchanan,2013

5. Multistate outbreak of Salmonella infections associated with peanut butter and peanut butter--containing products --- United States, 2008--2009;CDC;Morb. Mortal. Wkly. Rep.,2009

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