Factors Influencing the Dry Heat Sensitivity of S almonella enterica on Alfalfa Sprouting Seeds-Reference-Cited by-同舟云学术

Factors Influencing the Dry Heat Sensitivity of S almonella enterica on Alfalfa Sprouting Seeds

Published:2014-07-04 Issue:4 Volume:34 Page:312-320
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Neetoo Hudaa¹,Chen Haiqiang²

Affiliation:

1. Department of Agriculture and Food Science; University of Mauritius; Réduit Mauritius

2. Department of Animal and Food Sciences; University of Delaware; Newark DE

Funder

Department of Animal and Food Sciences at the University of Delaware

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12127/fullpdf

Reference44 articles.

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2. Abd , S.J. McCarthy , K.L. Harris , L.J. 2008 Use of the Weibull model to evaluate the impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds

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

4. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments;Balasubramaniam;Innov. Food Sci. Emerg. Technol.,2004

5. The survival and recovery of Salmonella Typhimurium phage type U285 in frozen meats and tryptone soya yeast extract broth;Barrell;Int. J. Food Microbiol.,1988

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