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Michael M, Acuff JC, Vega D, et al. Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. Int J Food Microbiol. 2021;362:109495doi: 10.1016/j.ijfoodmicro.2021.109495.
Michael, M., Acuff, J. C., Vega, D., Sekhon, A. S., Channaiah, L. H., & Phebus, R. K. (2022). Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. International journal of food microbiology, 362109495. https://doi.org/10.1016/j.ijfoodmicro.2021.109495
Michael, Minto, et al. "Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days." International journal of food microbiology vol. 362 (2022): 109495. doi: https://doi.org/10.1016/j.ijfoodmicro.2021.109495
Michael M, Acuff JC, Vega D, Sekhon AS, Channaiah LH, Phebus RK. Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. Int J Food Microbiol. 2022 Feb 02;362:109495. doi: 10.1016/j.ijfoodmicro.2021.109495. Epub 2021 Nov 30. PMID: 34872756.
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Int J Food Microbiol. 2022 Feb 02;362:109495. doi: 10.1016/j.ijfoodmicro.2021.109495. Epub 2021 Nov 30.

Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days.

International journal of food microbiology

Minto Michael, Jennifer C Acuff, Daniel Vega, Amninder S Sekhon, Lakshmikantha H Channaiah, Randall K Phebus

Affiliations

  1. School of Food Science, Food Science and Human Nutrition Building, Washington State University, Pullman, WA 99164, USA. Electronic address: [email protected].
  2. Food Science Department, University of Arkansas, Fayetteville, AR 72704, USA.
  3. Food Science Institute, Call Hall, Kansas State University, Manhattan, KS 66506, USA.
  4. School of Food Science, Food Science and Human Nutrition Building, Washington State University, Pullman, WA 99164, USA.
  5. AIB International, Inc., 1213 Bakers Way, Manhattan, KS 66505, USA.

PMID: 34872756 DOI: 10.1016/j.ijfoodmicro.2021.109495

Abstract

Foodborne pathogens like Salmonella and Escherichia coli O121 can endure the harsh low water activity (a

Copyright © 2021 Elsevier B.V. All rights reserved.

Keywords: Escherichia coli O121; Flour; Salmonella; Thermal resistance

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