Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry

Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp. enterica serotype Oranienburg strain was assessed on whole co...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Front Microbiol
Autori principali: Yan, Runan, Pinto, Gabriella, Taylor-Roseman, Rebecca, Cogan, Karen, D’Alesandre, Greg, Kovac, Jasna
Natura: Artigo
Lingua:Inglês
Pubblicazione: Frontiers Media S.A. 2021
Soggetti:
Microbiology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7982832/
https://ncbi.nlm.nih.gov/pubmed/33763036
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2021.576337
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi