Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta.

Juneja, Vijay K; Golden, Chase E; Mishra, Abhinav; Harrison, Mark A; Mohr, Tim B

Juneja, Vijay K; Golden, Chase E; Mishra, Abhinav; Harrison, Mark A; Mohr, Tim B.

Afiliación

Juneja VK; U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA.
Golden CE; Department of Food Science & Technology, Univ. of Georgia, Athens, GA, 30602, USA.
Mishra A; Department of Food Science & Technology, Univ. of Georgia, Athens, GA, 30602, USA.
Harrison MA; Department of Food Science & Technology, Univ. of Georgia, Athens, GA, 30602, USA.
Mohr TB; U.S. Dept. of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Science Staff, 530 Center Street, NE, Suite 401, Salem, OR, 97301, USA.

J Food Sci ; 84(3): 590-598, 2019 Mar.

Article en En | MEDLINE | ID: mdl-30730585

Asunto(s)

Bacillus cereus/crecimiento & desarrollo; Microbiología de Alimentos; Temperatura; Técnicas Bacteriológicas; Frío; Recuento de Colonia Microbiana; Culinaria; Manipulación de Alimentos

Palabras clave

Bacillus cereus; Baranyi model; cooling; pasta; predictive modeling

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Temperatura / Bacillus cereus / Microbiología de Alimentos Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: J Food Sci Año: 2019 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Estados Unidos

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