Kinetics Model Comparison for the Inactivation ofSalmonellaSerotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg-Reference-Cited by-同舟云学术

Kinetics Model Comparison for the Inactivation ofSalmonellaSerotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg

Published:2013-06 Issue:6 Volume:10 Page:492-499
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Gurtler Joshua B.¹,Marks Harry M.²,Bailey Rebecca B.¹,Juneja Vijay³,Jones Deana R.⁴

Affiliation:

1. U.S. Department of Agriculture, Agricultural Research Service, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Wyndmoor, Pennsylvania.

2. U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC.

3. Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Wyndmoor, Pennsylvania.

4. U.S. Department of Agriculture, Agricultural Research Service, Egg Safety and Quality Research Unit, Richard B. Russell Agricultural Research Center, Athens, Georgia.

Publisher

Mary Ann Liebert Inc

Subject

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

Link

http://www.liebertpub.com/doi/pdf/10.1089/fpd.2012.1366

Reference29 articles.

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2. Polymacron Enzyme Immunoassay System for Detection of Naturally Contaminating Salmonella in Foods, Feeds, and Environmental Samples†

3. [CDC] Centers for Disease Control and Prevention. Foodborne Disease Outbreak Surveillance System (FDOSS). Atlanta, Georgia: U.S. Department of Health and Human Services, Center for Disease Control and Prevention. Data Downloaded: 06/21/2012. Response to information request by J.B. Gurtler for foodborne outbreak information associated with pasteurized dried and liquid egg products in the United States for the years 1998–2012.

4. Equivalent Pasteurization Temperatures to Kill Salmonellae in Liquid Egg White at Various pH Levels

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