Inactivation kinetics of a surrogate yield conservative predictions of foodborne pathogen reductions from low water activity foods of varying size and composition during low-temperature steam processing

There is a growing interest in using models to predict foodborne pathogen inactivation as a way to validate or verify preventive controls. Unlike liquid foods, solid, low water activity foods (LWAF) are heterogenous in composition and structure and do not transfer heat uniformly. Using models constr...

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Detalles Bibliográficos
Autores principales: Acuff, J.C., Waterman, K., Wu, J., Murphy, C.M., Gallagher, D., Ponder, M.A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10336792/
https://www.ncbi.nlm.nih.gov/pubmed/37449168
http://dx.doi.org/10.1016/j.heliyon.2023.e17893

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10336792/
https://www.ncbi.nlm.nih.gov/pubmed/37449168
http://dx.doi.org/10.1016/j.heliyon.2023.e17893

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