Isothermal inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL B-2354 in peanut butter, powder infant formula, and wheat flour
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DOI: 10.1016/j.foodcont.2020.107582
Abstract: Abstract Pathogens in low water activity foods are an important emerging food safety concern due to notable survival and thermotolerance. Limited but growing data are publicly available to compare the thermotolerance of Listeria monocytogenes, Salmonella… read more here.
Keywords: powder infant; salmonella; peanut butter; butter ... See more keywords