Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepper.

Wason, Surabhi; Verma, Tushar; Wei, Xinyao; Mauromoustakos, Andy; Subbiah, Jeyamkondan

Wason, Surabhi; Verma, Tushar; Wei, Xinyao; Mauromoustakos, Andy; Subbiah, Jeyamkondan.

Afiliação

Wason S; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, United States.
Verma T; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.
Wei X; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.
Mauromoustakos A; Agricultural Statistics Laboratory, University of Arkansas System Division of Agriculture, Fayetteville, AR, United States.
Subbiah J; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, United States; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States. Electronic address: jsubbiah@uark.edu.

Food Res Int ; 157: 111393, 2022 07.

Article em En | MEDLINE | ID: mdl-35761648

Assuntos

Enterococcus faecium; Piper nigrum; Salmonella enterica; Contagem de Colônia Microbiana; Enterococcus faecium/fisiologia; Microbiologia de Alimentos; Temperatura Alta; Cinética; Salmonella/fisiologia; Temperatura; Água/análise

Palavras-chave

E. faecium; Process validation; Temperature; Thermal lethality; Water activity

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Enterococcus faecium / Salmonella enterica / Piper nigrum Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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