Radiofrequency inactivation of Salmonella Enteritidis PT 30 and Enterococcus faecium in wheat flour at different water activities
Sign Up to like & getrecommendations! Published in 2017 at "Biosystems Engineering"
DOI: 10.1016/j.biosystemseng.2017.01.001
Abstract: Salmonella persistence in low-moisture foods creates a significant need for effective pasteurisation processes, but conventional thermal treatments for low-moisture products are challenged by long treatment times and insufficient information on inactivation kinetics. Radiofrequency (RF) heating… read more here.
Keywords: enterococcus faecium; wheat flour; salmonella; faecium ... See more keywords
Photodynamic inactivation of Salmonella enterica Enteritidis by 405 ± 5-nm light-emitting diode and its application to control salmonellosis on cooked chicken
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.06.040
Abstract: Abstract A 405 ± 5-nm LED illumination was evaluated for its antibacterial effect against Salmonella Enteritidis in phosphate buffered saline (PBS) and on the surface of cooked chicken. Its antibacterial mechanism was also elucidated by determining the… read more here.
Keywords: cooked chicken; illumination; control; inactivation salmonella ... See more keywords
Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns
Sign Up to like & getrecommendations! Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2019.106726
Abstract: Abstract The microbial safety of black peppercorns (Piper nigrum L.) has raised concerns due to increasing numbers of reported foodborne outbreaks and food safety alerts. To avoid quality degradation caused by excessive thermal processing, mild… read more here.
Keywords: mild steaming; steaming treatment; inactivation salmonella; black peppercorns ... See more keywords
Inactivation of Salmonella Enteritidis PT30 on the surface of unpeeled almonds by cold plasma
Sign Up to like & getrecommendations! Published in 2017 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2017.02.007
Abstract: Abstract The contamination of nut products, like almonds, with human pathogens is a reoccurring concern in the food industry. In this study the inactivation of Salmonella Enteritidis PT 30 (ATCC BAA-1045) on the surface of… read more here.
Keywords: plasma; treatment; surface; inactivation ... See more keywords
Effects of packaging parameters on the inactivation of Salmonella contaminating mixed vegetables in plastic packages using atmospheric dielectric barrier discharge cold plasma treatment
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.08.020
Abstract: Abstract Effects of packaging parameters on the inactivation of Salmonella contaminating mixed vegetables in plastic packages using atmospheric dielectric barrier discharge cold plasma treatment (ADCPT) were investigated. The inactivation rate of indigenous aerobes of grape… read more here.
Keywords: packaging parameters; treatment; inactivation salmonella; parameters inactivation ... See more keywords
Cold Plasma Inactivation of Salmonella in Prepackaged, Mixed Salads Is Influenced by Cross-Contamination Sequence.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food protection"
DOI: 10.4315/0362-028x.jfp-17-242
Abstract: Customer demand for convenient food products has led to an increased production of prepackaged and ready-to-eat food products. Most of these products rely mainly on surface disinfection and other traditional approaches to ensure shelf life… read more here.
Keywords: salmonella; mixed salads; salmonella prepackaged; cold plasma ... See more keywords