The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam sanitation treatment
Hyeon Woo Park, Jie Xu, V.M. Balasubramaniam, Abigail B. Snyder
Topics & Concepts
Enterococcus faeciumFood scienceSuperheated steamD-valueWater activityChemistrySuperheatingBiochemistryThermodynamicsEngineeringGeotechnical engineeringAntibioticsPhysicsWater contentListeria monocytogenes in Food SafetyInfection Control and VentilationBurn Injury Management and Outcomes