Geobacillus stearothermophilus,UHT

Chrysanthi Champidou1, Mariem Ellouze2, Nabila Haddad3

  • 1Food Safety Research Department, Nestlé Research, PO BOX44, CH-1000 Lausanne 26, Switzerland; Oniris VetAgroBio, INRAE, SECALIM, Nantes, France.

概括

预测模型显示,在植物饮料和牛奶之间,Geobacillus stearothermophilus子的热不活化显著不同. 了解矩阵效应对于设计有效的热处理和食品安全风险评估至关重要.