Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products.

Grasso, Elizabeth M; Somerville, Jeremy A; Balasubramaniam, V M; Lee, Ken

Grasso, Elizabeth M; Somerville, Jeremy A; Balasubramaniam, V M; Lee, Ken.

Affiliation

Grasso EM; Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Rd., Parker Food Science Building, Columbus, OH 43210-1007, USA.

J Food Sci ; 75(8): E522-6, 2010 Oct.

Article in En | MEDLINE | ID: mdl-21535491

Subject(s)

Arachis/microbiology; Condiments/microbiology; Food Preservation/methods; Salmonella typhimurium/growth & development; Seeds/microbiology; Arachis/chemistry; Chemical Phenomena; Colony Count, Microbial; Dietary Proteins/analysis; Fast Foods/microbiology; Feasibility Studies; Food Handling; Microbial Viability; Models, Biological; Peanut Oil; Plant Oils/analysis; Plant Oils/chemistry; Plant Proteins/analysis; Plant Proteins/chemistry; Pressure; Salmonella Food Poisoning/prevention & control; Seeds/chemistry; Time Factors

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Full text: 1 Database: MEDLINE Therapeutic Methods and Therapies TCIM: Terapias_biologicas / Aromoterapia Main subject: Arachis / Salmonella typhimurium / Seeds / Condiments / Food Preservation Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2010 Type: Article Affiliation country: United States

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