Increased Water Activity Reduces Thermal Resistance of Salmonella enterica 1 in
نویسندگان
چکیده
Increased Water Activity Reduces Thermal Resistance of Salmonella enterica 1 in Peanut Butter 2 3 Yingshu He, Ye Li, Joelle K. Salazar, Jingyun Yang, Mary Lou Tortorello, and Wei 4 Zhang 5 6 Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois, 7 USA; Methodology Center, Pennsylvania State University, University Park, Pennsylvania, 8 USA; U.S. Food and Drug Administration, Bedford Park, Illinois, USA 9 10 Address correspondence to Wei Zhang, [email protected]. 11 12 Running Title: Salmonella heat resistance in peanut butter 13 14 15 16 17 18 Copyright © 2013, American Society for Microbiology. All Rights Reserved. Appl. Environ. Microbiol. doi:10.1128/AEM.01028-13 AEM Accepts, published online ahead of print on 31 May 2013
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