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- Eskridge, Kent M., et al. Show all 9 Authors
- Journal of food protection 2018 v.81 no.5 pp. 815-826
- FDA Food Safety Modernization Act; Salmonella; extrusion; food industry; humans; lipid content; microbiological quality; models; oat flour; protective effect; refrigeration; response surface methodology; temperature; water content
- ... An increase in the number of foodborne outbreaks and recalls due to Salmonella in low-moisture foods has resulted in the need for the development and validation of process controls to ensure their microbiological safety. Furthermore, the Food Safety Modernization Act Preventive Controls for Human Food final rule requires food processors to validate their process controls to ensure food safety. The ...