Salmonella Inactivation During Extrusion of an Oat Flour Model Food-Reference-Cited by-同舟云学术

Salmonella Inactivation During Extrusion of an Oat Flour Model Food

Published:2017-02-13 Issue:3 Volume:82 Page:738-743
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Anderson Nathan M.¹,Keller Susanne E.¹,Mishra Niharika¹,Pickens Shannon²,Gradl Dana¹,Hartter Tim³,Rokey Galen³,Dohl Christopher³,Plattner Brian³,Chirtel Stuart⁴,Grasso‐Kelley Elizabeth M.²

Affiliation:

1. U.S. Food and Drug Administration 6502 South Archer Rd. Bedford Park IL 60501 U.S.A

2. Inst. for Food Safety and Health (IFSH)/Illinois Inst. of Technology (IIT) 6502 South Archer Rd. Bedford Park IL 60501 U.S.A

3. Wenger Manufacturing, Inc. 714 Main St. Sabetha KS 66534 U.S.A

4. U.S. Food and Drug Administration 5001 Campus Drive College Park MD 20740 U.S.A

Funder

U.S. Food and Drug Administration

Oak Ridge Institute for Science and Education

U.S. Department of Energy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13629

Reference23 articles.

1. Validation of Extrusion as a Killing Step for Enterococcus faecium in a Balanced Carbohydrate-Protein Meal by Using a Response Surface Design

2. Use of Enterococcus faecium as a Surrogate for Salmonella enterica during Extrusion of a Balanced Carbohydrate-Protein Meal

3. Growth and Survival of Enterobacteriaceae and Inoculated Salmonella on Walnut Hulls and Maturing Walnut Fruit

4. BlodgettR.2010.Bacteriological analytical manual (bam) appendix 2: most probable number for serial dilutions. Available from:http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm109656.htm. Accessed January 21 2014.

5. CDC.2016.Reports of selected Salmonella outbreak investigations. Available from:http://www.cdc.gov/salmonella/outbreaks.html. Accessed June 30 2016.

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