Validation of a Simulated Commercial Frying Process to ControlSalmonellain Donuts-Reference-Cited by-同舟云学术

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Validation of a Simulated Commercial Frying Process to ControlSalmonellain Donuts

Published:2018-12 Issue:12 Volume:15 Page:763-769
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Channaiah Lakshmikantha H.¹,Michael Minto²,Acuff Jennifer²,Lopez Keyla²,Vega Daniel²,Milliken George³,Thippareddi Harshavardhan⁴,Phebus Randall²

Affiliation:

1. AIB International, Inc., Manhattan, Kansas.

2. Food Science Institute, Kansas State University, Manhattan, Kansas.

3. Department of Statistics, Kansas State University, Manhattan, Kansas.

4. Poultry Science Department, University of Georgia, Athens, Georgia.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

https://www.liebertpub.com/doi/pdf/10.1089/fpd.2018.2440

Reference12 articles.

1. Epidemiologic Typing of Salmonella enterica Serotype Enteritidis in a Canada-Wide Outbreak of Gastroenteritis due to Contaminated Cheese

2. Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators

3. Validation of the baking process as a kill-step for controlling Salmonella in muffins

4. Modelling of a Batch Deep-Fat Frying Process for Tortilla Chips

5. Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties

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1. Demonstration of Inappropriate Validation Method for a Cracker Baking Process Using Predictive Modeling;Journal of Food Protection;2024-07

2. Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination;Journal of Food Protection;2024-06

3. Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough;Journal of Food Safety;2024-05-02

4. Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety;Journal of Food Protection;2023-01

5. Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process;Frontiers in Microbiology;2022-10-06

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