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Updated: Jul 12, 2026

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模拟商业英式饼干过程的验证,以控制沙门氏菌污染

Arshdeep Singh1, Conor Hunt1, Lakshmikantha H Channaiah1

  • 1Division of Food, Nutrition & Exercise Sciences, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia 65211, MO, USA.

Journal of food protection
|April 20, 2024
PubMed
概括

在400°F温度下烤18分钟的英式饼干有效控制了沙门氏菌污染,减少了超过5日志CFU/g的种群. 这项研究为热失活过程提供了科学验证,确保了食品安全.

关键词:
英式饼干英语饼干沙门氏菌是一种沙门氏菌.热不活化 热不活化验证烤的有效性

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