Gaseous chlorine dioxide for inactivating Salmonella enterica and Enterococcus faecium NRRL B-2354 on chia seeds
Consumer awareness on health benefits of chia seeds has led to the increased
consumption including in its raw form. As chia seeds are preferably soaked in water …
consumption including in its raw form. As chia seeds are preferably soaked in water …
Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves
Salmonella outbreaks linked to spices and herbs call for an effective inactivation process.
Non-thermal technologies such as gaseous chlorine dioxide (ClO 2) has been explored for …
Non-thermal technologies such as gaseous chlorine dioxide (ClO 2) has been explored for …
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faecium NRRL B‐2354
The laboratory inoculation techniques should ideally mimic the real‐life environment to
reliably estimate the decimal reduction time (D‐value) of bacteria for process validation. This …
reliably estimate the decimal reduction time (D‐value) of bacteria for process validation. This …
[HTML][HTML] Aqueous Ozone Efficacy for Inactivation of Foodborne Pathogens on Vegetables Used in Raw Meat-Based Diets for Companion Animals
S Chandran, CA Baker, AN Hamilton… - Journal of Food …, 2023 - Elsevier
The present study evaluates the efficacy of a batch wash ozone sanitation system (BWOSS)
and spray wash ozone sanitation system (SWOSS) against Listeria monocytogenes (two …
and spray wash ozone sanitation system (SWOSS) against Listeria monocytogenes (two …
Effect of temperature and relative humidity on ethylene oxide inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on chia seeds and its influence on …
Ethylene oxide (EtO) sterilization is commonly used by the food industry to inactivate
pathogens in spices, but its efficacy on edible seeds, a high-risk food commodity, remains …
pathogens in spices, but its efficacy on edible seeds, a high-risk food commodity, remains …
Mild heating and ambient storage following gaseous chlorine dioxide treatment of chia seeds enhanced inactivation of Salmonella spp.
Chlorine dioxide (ClO 2) gas is widely recognized as a potent antimicrobial agent effective
against various microorganisms. Chia seeds are prone to microbial contamination, and …
against various microorganisms. Chia seeds are prone to microbial contamination, and …
[PDF][PDF] Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms.
K Patil, K Desiree, M Adhikari, K Christmas… - Food Protection …, 2024 - foodprotection.org
Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried
Mushrooms Page 1 Food Protection Trends May/June 182 PEER-REVIEWED ARTICLE Food …
Mushrooms Page 1 Food Protection Trends May/June 182 PEER-REVIEWED ARTICLE Food …
[PDF][PDF] Effect of pre-growth conditions on foodborne pathogen survival kinetics in fresh produce
A Kaur - 2023 - scholarworks.utrgv.edu
Worldwide consumption of fresh-cut produce has seen a dramatic increase over the past few
decades. However, fresh-cut produce has been implicated in several illness outbreaks due …
decades. However, fresh-cut produce has been implicated in several illness outbreaks due …
Effect of Pre-Growth Environmental Conditions on Foodborne Pathogen Survival Kinetics in Fresh-Cut Produce
A Kaur - 2023 - search.proquest.com
Worldwide consumption of fresh-cut produce has seen a dramatic increase over the past few
decades. However, fresh-cut produce has been implicated in several illness outbreaks due …
decades. However, fresh-cut produce has been implicated in several illness outbreaks due …