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Updated: Jul 17, 2026

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评估棕油在低水,高脂肪食品加工环境中的沙门氏菌控制

Nofar Yehuda1, Micaela Ganz1, Omri Machluf1

  • 1Department of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel.

Food research international (Ottawa, Ont.)
|November 1, 2025
PubMed
概括

热棕油有效降低了巧克力加工表面的沙门氏菌污染. 高温显著降低了细菌负载,为食品工业提供了实用的食品级消毒解决方案.

关键词:
巧克力巧克力是什么意思食品安全 食品安全低水分的食物 - - 低水分的食物沙门氏菌是一种沙门氏菌.热电阻 热电阻 热电阻

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