Recovery of Salmonella from Steam and Ethylene Oxide-Treated Spices Using Supplemented Agar with Overlay
Salmonella enterica has been associated with several outbreaks due to consumption of low water activity foods including spices. Consequently, to improve microbiological quality, spices are commonly treated before ultimately reaching consumers. These processes may result in sub-lethal injury to cells...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Published: |
Virginia Tech
2017
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10919/81456 |