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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,...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |