Effect of Talc as a Dry-Inoculation Carrier on Thermal Resistance of Enterococcus faecium NRRL B-2354 in Almond Meal

was more thermally resistant in dry- than in wet-inoculated almond meal. Presence of talc affected thermal resistance of in almond meal. Use of dry inoculum carriers for thermal validation studies requires further work.

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Bibliographic Details
Published in:Journal of food protection 2019-07, Vol.82 (7), p.1110-1115
Main Authors: Ahmad, Nurul Hawa, Öztabak, Cemre, Marks, Bradley P, Ryser, Elliot T
Format: Article
Language:English
Subjects:
Aluminum
Colony Count, Microbial
Deactivation
Enterococcus faecium
Flour
Food
Food Handling
Food Microbiology - methods
Food safety
Health risk assessment
Heat transfer
Hot Temperature
Inactivation
Inoculation
Microorganisms
Moisture resistance
Nuts
Particle size
Powder
Product recalls
Prunus dulcis
Salmonella
Silica
Studies
Talc
Talc - chemistry
Thermal resistance
Water activity
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Description
Summary:was more thermally resistant in dry- than in wet-inoculated almond meal. Presence of talc affected thermal resistance of in almond meal. Use of dry inoculum carriers for thermal validation studies requires further work.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X.JFP-18-543