Survival of Escherichia coli O157:H7 during Moderate Temperature Dehydration of Plant-Based Foods

The effect of moderate-temperature (≤60 °C) dehydration of plant-based foods on pathogen inactivation is unknown. Here, we model the reduction of E. coli O157:H7 as a function of product-matrix, a(w), and temperature under isothermal conditions. Apple, kale, and tofu were each adjusted to a(w) 0.90,...

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Detalles Bibliográficos
Autores principales: Rana, Yadwinder Singh, Eberly, Philip M., Suehr, Quincy J., Hildebrandt, Ian M., Marks, Bradley P., Snyder, Abigail B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469793/
https://www.ncbi.nlm.nih.gov/pubmed/34574271
http://dx.doi.org/10.3390/foods10092162

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469793/
https://www.ncbi.nlm.nih.gov/pubmed/34574271
http://dx.doi.org/10.3390/foods10092162

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