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National Agricultural Library
U.S. Department of Agriculture
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  4. Evaluating Inactivation of Salmonella On Low-moisture Foods By Vacuum Steam Pasteurization

Evaluating Inactivation of Salmonella On Low-moisture Foods By Vacuum Steam Pasteurization

Objective

The goal of this project is to quantify the influence of biological variables on Salmonella thermal inactivation on low-moisture foods during vacuum steam pasteurization. This will be accomplished with the following objectives:1. quantify the effect of inoculum level on Salmonella inactivation by vacuum steam pasteurization on three different low-moisture foods2. quantify the amount of variation in inactivation parameters that are due to biological effects including strains, food matrix, and length of incubation time before processing

Investigators
Bergholz, Peter W
Institution
North Dakota State University
Start date
2016
End date
2018
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
ND05142
Accession number
1008667
Categories
Salmonella
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