Influence of Growth Temperatures of S almonella and Storage Temperatures of Alfalfa Seeds on Heat Inactivation of the Pathogen during Heat Treatment
Author:
Affiliation:
1. Department of Agricultural and Food Sciences; University of Mauritius; Réduit 80837 Mauritius
2. Department of Animal and Food Sciences; University of Delaware; Newark DE
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12439/fullpdf
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3. The effect of water activity on the heat resistance of heat sensitive and heat resistant strains of salmonellae;Baird-Parker;J. Appl. Bacteriol.,1970
4. Scale-up seed decontamination process to inactivate Escherichia coli O157:H7 and Salmonella Enteritidis on mung bean seeds;Bari;Foodborne Pathog. Dis.,2010
5. Injury and repair of gram-negative bacteria, with special consideration of the involvement of the cytoplasmic membrane;Beuchat;Adv. Appl. Microbiol.,1978
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