Modeling the combined impact of water activity and temperature on Salmonella Montevideo thermal inactivation on dried chili peppers

Faliarizao, N. T., Fanfan, J., Randriamiarintsoa, N., Siddiq, M., Bergholz, T. M., & Dolan, K. D. (2025). Modeling the combined impact of water activity and temperature on Salmonella Montevideo thermal inactivation on dried chili peppers. Journal of Food Science, 90(4). Portico. https://doi.org/10.1111/1750-3841.70201
Authors:
Natoavina T Faliarizao
Jemel Fanfan
Narindra Randriamiarintsoa
Muhammad Siddiq
Teresa M Bergholz
Kirk D Dolan
Affiliated Authors:
Jemel Fanfan
Columbia Affiliation:
Subjects:
Capsicum (MeSH)
Salmonella (MeSH)
Water (MeSH)
Author Keywords:
salmonella
capsicum
mathematical modeling
thermal resistance
water activity
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Publication Type:
Article
Unique ID:
10.1111/1750-3841.70201
PMID:
40243276
DOI:
10.1111/1750-3841.70201
Journal:
Journal of Food Science
Publication Date:
Data Source:
PubMed
Source Link:
View PubMed Record

Record Created: