Effect of post inoculation drying procedures on the reduction of Salmonella on almonds by thermal treatments.
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DOI: 10.1016/j.foodres.2019.108857
Abstract: Since two outbreaks of salmonellosis were linked to the consumption of almonds in 2001 and 2004, the study of pathogen inactivation kinetics in almonds has been encouraged, often by conducting inoculated challenge studies. The inoculation… read more here.
Keywords: inoculation; drying; reduction salmonella; conventional drying ... See more keywords
Quantification of Process Lethality (5-Log Reduction) of Salmonella and Salt Concentration during Sodium Replacement in Biltong Marinade
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DOI: 10.3390/foods9111570
Abstract: Salt (sodium chloride, NaCl) is commonly used in ready-to-eat (RTE) meat products such as biltong, a South African style dried beef product for flavor, enhanced moisture loss, and reduction of microbial growth. However, increased consumption… read more here.
Keywords: salmonella; salt; log reduction; sodium ... See more keywords