The effects of varied food acid ratios and egg components on Salmonella Typhimurium culturability from raw egg-based sauces-Reference-Cited by-同舟云学术

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The effects of varied food acid ratios and egg components on Salmonella Typhimurium culturability from raw egg-based sauces

Published:2020-12 Issue: Volume:92 Page:103555
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

McWhorter Andrea R.,Sexton Margaret,Chousalkar Kapil K.

Funder

SA Health

Australian Eggs

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference27 articles.

1. Egg Food Safety;Anonymous,2012

2. Food Safety Guildelines for the Preparation of Raw Egg Products New South Wales Food Authority;Anonymous,2016

3. Shell Eggs from Farm to Table;Anonymous,2019

4. A Salmonella Typhimurium outbreak linked to Vietnamese bread rolls in South Western Sydney, Australia;Chandra;Western Pacific surveillance and response journal: WPSAR,2017

5. Converters, C.-t.c.U., 2019.

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1. Enhancing food preservation and safety: Synergistic effects of Allium-derived organosulfur compounds and outer membrane permeabilization peptide L-11;Food Control;2024-11

2. Effects of Bamboo Vinegar on Production Performance, Egg Quality, Antioxidant Status, and Serum Biochemistry of Laying Hens in Summer;Brazilian Journal of Poultry Science;2023

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