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- Santillana Farakos, S.M.; Frank, J.F.; Schaffner, D.W.
- International journal of food microbiology 2013 v.166 no.2 pp. 280-293
- fat-free foods, etc ; Salmonella; cocoa products; denaturation; heat; heat treatment; linear models; pH; peanuts; risk reduction; temperature; water activity; whey protein; Show all 13 Subjects
- ... Salmonella can survive in low-moisture foods for long periods of time. Reduced microbial inactivation during heating is believed to be due to the interaction of cells and water, and is thought to be related to water activity (aw). Little is known about the role of water mobility in influencing the survival of Salmonella in low-moisture foods. The aim of this study was to determine how the physical ...