<i>Salmonella</i> and Enterohemorrhagic <i>Escherichia coli</i> Serogroups O45, O121, O145 in Wheat Flour: Effects of Long-Term Storage and Thermal Treatments.

Forghani, Fereidoun; den Bakker, Meghan; Liao, Jye-Yin; Payton, Alison S; Futral, Alexandra N; Diez-Gonzalez, Francisco

Salmonella and Enterohemorrhagic Escherichia coli Serogroups O45, O121, O145 in Wheat Flour: Effects of Long-Term Storage and Thermal Treatments.

Forghani, Fereidoun; den Bakker, Meghan; Liao, Jye-Yin; Payton, Alison S; Futral, Alexandra N; Diez-Gonzalez, Francisco.

Afiliação

Forghani F; Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA, United States.
den Bakker M; Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA, United States.
Liao JY; Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA, United States.
Payton AS; Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA, United States.
Futral AN; Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA, United States.
Diez-Gonzalez F; Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA, United States.

Front Microbiol ; 10: 323, 2019.

Article em En | MEDLINE | ID: mdl-30853953

Palavras-chave

Salmonella; enterohemorrhagic Escherichia coli; long-term viability; thermal inactivation kinetics; wheat flour

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Microbiol Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Estados Unidos

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