Validation of a Simulated Commercial Frying Process to Control Salmonella in Donuts

This study validated a typical commercial donut frying process as an effective kill-step against a 7-serovar Salmonella cocktail (Newport, Typhimurium, Senftenberg, Tennessee, and three dry food isolates) when contamination was introduced through inoculated flour. The bread and pastry flour mix (3:1...

Descripción completa

Detalles Bibliográficos
Autores principales: Channaiah, Lakshmikantha H., Michael, Minto, Acuff, Jennifer, Lopez, Keyla, Vega, Daniel, Milliken, George, Thippareddi, Harshavardhan, Phebus, Randall
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Mary Ann Liebert, Inc., publishers 2018
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6306667/
https://www.ncbi.nlm.nih.gov/pubmed/30407081
http://dx.doi.org/10.1089/fpd.2018.2440

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6306667/
https://www.ncbi.nlm.nih.gov/pubmed/30407081
http://dx.doi.org/10.1089/fpd.2018.2440

Ejemplares similares