Persistence ofSalmonellaand Other Bacterial Pathogens in Low-Moisture Foods
Author:
Affiliation:
1. Grocery Manufacturers Association; Washington DC USA
2. University of California; Davis CA USA
Publisher
John Wiley & Sons, Ltd
Reference97 articles.
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3. Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate;Barrile;Applied Microbiolology.,1970a
4. A study of salmonellae survival in milk chocolate;Barrile;Manufacturing Confectioner,1970b
5. Survival of Escherichia coli O157:H7, O111:H- and O26:H11 in artificially contaminated chocolate and confectionary products;Baylis;International Journal of Food Microbioliology,2004
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