Now showing items 1-2 of 2
Study of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in low-moisture foods and its use in the validation of radio frequency pasteurization
Salmonella outbreaks associated with low-moisture foods (LMFs) have become a food safety concern for the food industry, government and the public. A qualified Salmonella surrogate and procedures of applying it are needed ...
PROCESSING CARROT JUICE BY SELECTED NONTHERMAL TECHNOLOGIES AS HURDLES
Nonthermal food processing technologies such as High Pressure Processing (HPP), Pulsed Electric Fields (PEF), and Ultrasound (US) are novel juice pasteurization methods. The objective of this study was to use these ...