Literature DB >> 5467125

Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate.

J C Barrile, J F Cone.   

Abstract

The heat resistance of Salmonella anatum in milk chocolate at a processing temperature (71 C) was greatly decreased by adding 1 to 4% moisture.

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Year:  1970        PMID： 5467125      PMCID： PMC376636          DOI： 10.1128/am.19.1.177-178.1970

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  3 in total

1.  Survival of Salmonella east bourne and Salmonella typhimurium in chocolate.

Authors:  S K Tamminga; R R Beumer; E H Kampelmacher; F M van Leusden
Journal:  J Hyg (Lond)       Date:  1976-02

2.  Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods.

Authors:  Reiji Hiramatsu; Masakado Matsumoto; Kenji Sakae; Yutaka Miyazaki
Journal:  Appl Environ Microbiol       Date:  2005-11       Impact factor: 4.792

3.  International outbreak of Salmonella Oranienburg due to German chocolate.

Authors:  Dirk Werber; Johannes Dreesman; Fabian Feil; Ulrich van Treeck; Gerhard Fell; Steen Ethelberg; Anja M Hauri; Peter Roggentin; Rita Prager; Ian S T Fisher; Susanne C Behnke; Edda Bartelt; Ekkehard Weise; Andrea Ellis; Anja Siitonen; Yvonne Andersson; Helmut Tschäpe; Michael H Kramer; Andrea Ammon
Journal:  BMC Infect Dis       Date:  2005-02-03       Impact factor: 3.090
  3 in total

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