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

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