Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities

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Model for Combined Effects of Temperature, pH and Water Activity on Thermal Inactivation of <i>Bacillus cereus</i> Spores

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Agriculture, Microbiology, Bacteriology +15

Safety of the Surrogate Microorganism <i>Enterococcus faecium</i> NRRL B-2354 for Use in Thermal Process Validation

Lauren M. Kopit, Eun Bae Kim, Roland J. Siezen et al. · Applied and Environmental Microbiology · 2014 · 124 citations · Full text

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Growth and survival of Salmonella in ground black pepper (Piper nigrum)

Susanne E. Keller, Jane M. VanDoren, Elizabeth M. Grasso et al. · Food Microbiology · 2012 · 124 citations

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Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter

Roopesh M. Syamaladevi, Ravi Kiran Tadapaneni, Jie Xu et al. · Food Research International · 2016 · 122 citations

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