Survival kinetics of Salmonella Typhimurium in oat and pea protein flours

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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

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