Survival kinetics of Salmonella Typhimurium in oat and pea protein flours

Survival kinetics of Salmonella Typhimurium in oat and pea protein flours

Oat and pea protein flours have been used as ingredients for plant-based food products. These low-moisture ingredients have been implicated in Salmonella recalls, most likely due to post-processing contamination. Oat and pea protein flour do not undergo pathogen kill step, especially for minimally c...

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Bibliographic Details
Main Authors: Ahmad, Nurul Hawa, Jafri, Nur Iman Saliha, Mahmud Ab Rashid, Nor Khaizura, Meor Hussin, Anis Shobirin, Limcharoenchat, Pichamon, Mazón-villegas, Beatriz, Maniam@kumar, Ramhyaa
Format: Article
Language:English
Published: Universiti Malaysia Sabah 2024
Online Access:http://psasir.upm.edu.my/id/eprint/118867/
http://psasir.upm.edu.my/id/eprint/118867/1/118867.pdf

Internet

http://psasir.upm.edu.my/id/eprint/118867/
http://psasir.upm.edu.my/id/eprint/118867/1/118867.pdf

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