Thermal Resistance of Foodborne Pathogens and Enterococcus faecium NRRL B-2354 on Inoculated Pistachios

Process control validations require knowledge of the resistance of the pathogen(s) of concern to the target treatment and, in some cases, the relative resistance of surrogate organisms. Selected strains of Escherichia coli O157:H7 (five strains), Listeria monocytogenes (five strains), and Salmonella...

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Veröffentlicht in:	Journal of food protection 2020-07, Vol.83 (7), p.1125-1136
Hauptverfasser:	Moussavi, Mahta, Frelka, John C, Hildebrandt, Ian M, Marks, Bradley P, Harris, Linda J
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biohazards Colony Count, Microbial Confidence intervals Drying ovens E coli Enterococcus faecium Escherichia coli O157 Food Food Microbiology Food safety Foodborne pathogens Heat resistance Heat treatment Hot Temperature Hot water Humidity Listeria Listeria monocytogenes Moisture content Nuts Oil Pathogens Phages Pistachio nuts Pistacia Polyethylene Pretreatment Process control Process controls Salmonella Salmonella Enteritidis Strains (organisms) Temperature tolerance Thermal resistance Thermal stress
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