Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds
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DOI: 10.1016/j.jfoodeng.2017.11.036
Abstract: Abstract This study investigated the inactivation efficacies and kinetics of superheated steam (SHS) treatment of black peppercorns, pecans, and almonds inoculated with a cocktail of Salmonella Typhimurium and Salmonella Enteritidis. According to D- and z-values… read more here.
Keywords: black peppercorns; salmonella; pecans almonds; peppercorns pecans ... See more keywords