Validation of the baking process as a kill-step for controlling Salmonella in muffins.
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DOI: 10.1016/j.ijfoodmicro.2017.03.007
Abstract: This research investigates the potential risk of Salmonella in muffins when contamination is introduced via flour, the main ingredient. Flour was inoculated with a 3-strain cocktail of Salmonella serovars (Newport, Typhimurium, and Senftenberg) and re-dried… read more here.
Keywords: kill step; salmonella muffins; salmonella; baking process ... See more keywords