Effect of Accelerated Drying on the Reduction of Salmonella on Almonds by Thermal and Electron Beam Irradiation Pasteurization Treatments
After two outbreaks of salmonellosis that were linked to the consumption of almonds in 2001 and 2004, scientific community and industry have encouraged the study of pathogen inactivation kinetics in almonds. However, these studies often have overlooked the increase of water resulting from the inocul...
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| Format: | Others |
| Language: | en |
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2013
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| Online Access: | http://hdl.handle.net/1969.1/151353 |