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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 ...
- Eskridge, Kent M., et al. Show all 10 Authors
- Journal of food protection 2012 v.75 no.9 pp. 1646-1653
- Enterococcus faecium; agar; bags; dry ice; extrusion; feed industry; foods; microorganisms; models; response surface methodology; salmonellosis; temperature; water content
- ... Outbreaks of salmonellosis and recalls of low-moisture foods including extruded products highlight the need for the food and feed industries to validate their extrusion processes to ensure the destruction of pathogenic microorganisms. Response surface methodology was employed to study the effect of moisture and temperature on inactivation by extrusion of Enterococcus faecium NRRL B-2354 in a carbo ...