Survival And Heat Resistance Of Salmonella Enterica Serovar Weltevreden In Blanched Vegetables At Different Temperatures

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Survival And Heat Resistance Of Salmonella Enterica Serovar Weltevreden In Blanched Vegetables At Different Temperatures

Consumption of fresh vegetables that undergo minimally processed without heat treatment is quite risky as the vegetables also contain indigenous microorganisms and other pathogens such as Salmonella that may cause food poisoning. Blanching is the heat treatment applied to the vegetables to reduce an...

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Bibliographic Details
Main Author:	Ahmad, Nor Afiqah
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/47314/ http://eprints.usm.my/47314/1/NOR%20AFIQAH%20AHMAD.pdf

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