Validation of brownie baking step for controlling Salmonella and Listeria monocytogenes

Pathogens, such as Salmonella and Listeria monocytogenes, can survive under the dry environment of flour for extended periods of time and could multiply when flour is hydrated to prepare batter or dough. Therefore, inactivation of these pathogens during the cooking/baking step is vital to ensure the...

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Detalles Bibliográficos
Autores principales: Unger, Phoebe, Channaiah, Lakshmikantha H., Singh, Arshdeep, Singh Sekhon, Amninder, Babb, Monipel, Yang, Yaeseol, Michael, Minto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958536/
https://www.ncbi.nlm.nih.gov/pubmed/33747470
http://dx.doi.org/10.1002/fsn3.2132

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958536/
https://www.ncbi.nlm.nih.gov/pubmed/33747470
http://dx.doi.org/10.1002/fsn3.2132

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