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effect of water activity on the thermal tolerance and survival of salmonella enterica serovars tennessee and senftenberg in goat's milk caramel.the low thermal tolerance of salmonella enterica in foods with intermediate moisture levels, such as caramel sauces, ensures that mild heat treatment is sufficient to achieve 5-log reductions of this pathogen. this treatment mitigates the risk posed by salmonellae in raw materials; however, recontamination might occur because of survival of the pathogen in products that are not heated before consumption. this study was conducted to evaluate the effect of water activity (aw) on the thermal tolera ...201728459616
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