Evaluation of Enterococcus faecium NRRL B‐2354 as a Surrogate for Salmonella During Extrusion of Low‐Moisture Food-Reference-Cited by-同舟云学术

Evaluation of Enterococcus faecium NRRL B‐2354 as a Surrogate for Salmonella During Extrusion of Low‐Moisture Food

Published:2018-03-25 Issue:4 Volume:83 Page:1063-1072
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Verma Tushar¹^ORCID,Wei Xinyao¹^ORCID,Lau Soon Kiat¹^ORCID,Bianchini Andreia¹²,Eskridge Kent M.³,Subbiah Jeyamkondan¹⁴^ORCID

Affiliation:

1. Dept. of Food Science and Technology Univ. of Nebraska‐Lincoln Lincoln NE 68508 U.S.A

2. Food Processing Center Univ. of Nebraska‐Lincoln Lincoln NE 68508 U.S.A

3. Dept. of Statistics Univ. of Nebraska‐Lincoln Lincoln NE 68583 U.S.A

4. Dept. of Biological Systems Engineering Univ. of Nebraska‐Lincoln NE 68583‐0526 U.S.A

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14110

Reference37 articles.

1. Almond Board of California (ABC). (2007).Guidelines for validation of dry roasting processes. Retrieved fromhttps://www.almonds.com/sites/default/files/content/attachments/dry-roast-validation-guidelines.pdf

2. Almond Board of California (ABC). (2014).Guidelines for usingEnterococcus faeciumNRRL B‐2354 as a surrogate microorganism in almond process validation. Retrieved fromhttps://www.almonds.com/sites/default/files/content/attachments/guidelines_for_using_enterococcus_faecium_nrrl_b-2354_as_a_surrogate_microorganism_in_almond_process_validation.pdf

3. Salmonella Inactivation During Extrusion of an Oat Flour Model Food

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

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

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