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

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Title: Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days.
Authors: Michael M; School of Food Science, Food Science and Human Nutrition Building, Washington State University, Pullman, WA 99164, USA. Electronic address: minto.michael@wsu.edu., Acuff JC; Food Science Department, University of Arkansas, Fayetteville, AR 72704, USA., Vega D; Food Science Institute, Call Hall, Kansas State University, Manhattan, KS 66506, USA., Sekhon AS; School of Food Science, Food Science and Human Nutrition Building, Washington State University, Pullman, WA 99164, USA., Channaiah LH; AIB International, Inc., 1213 Bakers Way, Manhattan, KS 66505, USA., Phebus RK; Food Science Institute, Call Hall, Kansas State University, Manhattan, KS 66506, USA.
Source: International journal of food microbiology [Int J Food Microbiol] 2022 Feb 02; Vol. 362, pp. 109495. Date of Electronic Publication: 2021 Nov 30.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days.
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  Data: <searchLink fieldCode="AU" term="%22Michael+M%22">Michael M</searchLink>; School of Food Science, Food Science and Human Nutrition Building, Washington State University, Pullman, WA 99164, USA. Electronic address: minto.michael@wsu.edu.<br /><searchLink fieldCode="AU" term="%22Acuff+JC%22">Acuff JC</searchLink>; Food Science Department, University of Arkansas, Fayetteville, AR 72704, USA.<br /><searchLink fieldCode="AU" term="%22Vega+D%22">Vega D</searchLink>; Food Science Institute, Call Hall, Kansas State University, Manhattan, KS 66506, USA.<br /><searchLink fieldCode="AU" term="%22Sekhon+AS%22">Sekhon AS</searchLink>; School of Food Science, Food Science and Human Nutrition Building, Washington State University, Pullman, WA 99164, USA.<br /><searchLink fieldCode="AU" term="%22Channaiah+LH%22">Channaiah LH</searchLink>; AIB International, Inc., 1213 Bakers Way, Manhattan, KS 66505, USA.<br /><searchLink fieldCode="AU" term="%22Phebus+RK%22">Phebus RK</searchLink>; Food Science Institute, Call Hall, Kansas State University, Manhattan, KS 66506, USA.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Science+Publishers%22">Elsevier Science Publishers </searchLink><i>Country of Publication: </i>Netherlands <i>NLM ID: </i>8412849 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1879-3460 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2201681605%22">01681605 </searchLink><i>NLM ISO Abbreviation: </i>Int J Food Microbiol <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.ijfoodmicro.2021.109495
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              Text: 2022 Feb 02
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