Microbiological contamination in peanut confectionery processing plants-Reference-Cited by-同舟云学术

Microbiological contamination in peanut confectionery processing plants

Published:2016-08-28 Issue:4 Volume:121 Page:1071-1078
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Carminati J. de A.¹,Amorim Neto D.P.¹,Morishita K.N.¹,Takano L.V.¹,Olivier Bernardi A.²,Copetti M.V.²,do Nascimento M. da S.¹

Affiliation:

1. Department of Food Technology; School of Food Engineering; University of Campinas; Campinas SP Brazil

2. Department of Food Technology and Science; Federal University of Santa Maria; Santa Maria RS Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13235/fullpdf

Reference39 articles.

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2. Association of Official Analytical Chemists (AOAC) 2010 Rapid Methods Adopted as AOAC Official Methods SM http://www.aoac.org/vmeth/oma_testkits.pdf

3. Association of Official Analytical Chemists (AOAC) 2013 Rapid Methods Adopted as AOAC Official Methods SM http://www.aoac.org/vmeth/oma_testkits.pdf

4. Most-probable-number determination of Salmonella levels in naturally contaminated raw almonds using two samples preparation methods;Bansal;J Food Prot,2010

5. Factors affecting infiltration and survival of Salmonella on in-shell pecans and pecan nutmeats;Beuchat;J Food Prot,2010

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4. Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products;PLOS ONE;2018-02-05