Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepper
Surabhi Wason, Tushar Verma, Xinyao Wei, Andy Mauromoustakos, Jeyamkondan Subbiah
Topics & Concepts
PepperEnterococcus faeciumSalmonellaPasteurizationFood scienceSalmonella entericaChemistryWater activityKineticsWeibull distributionBiologyBiochemistryMathematicsWater contentBacteriaGeologyAntibioticsQuantum mechanicsStatisticsGeneticsPhysicsGeotechnical engineeringListeria monocytogenes in Food SafetyEssential Oils and Antimicrobial ActivityMicrobial Inactivation Methods