Thermal Inactivation of Salmonella and Listeria monocytogenes in Peanut Butter–Filled Pretzels and Whole Wheat Pita Chips

Recent recalls and outbreaks due to foodborne pathogens in thermally processed low-moisture foods highlight the need for the food industry to validate their thermal process. The purpose of this study was to validate baking as an adequate lethality step in controlling Salmonella and Listeria monocyto...

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