Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices

Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices

Limited data are currently available characterizing the thermal resistance of foodborne pathogens in semolina flour and intermediate pasta matrices representative of commercial conditions during processing. Pasta producers require these data to be compliant with federal regulations since Salmonella...

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Bibliographic Details
Main Authors:	Kristi S. Gowans, Bradley J. Taylor, Brad D. Geary, Richard A. Robison, Gene J. Ahlborn
Format:	Article
Language:	English
Published:	Wiley 2025-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/jfq/8881133
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