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Showing 1 to 1 of 1 for “"Salmonella Agona"”.
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Thermal Inactivation of Escherichia coli O157:H7 and Salmonella Agona in Wheat Flour
… the population reductions of E. coli O157:H7 and Salmonella Agona in artificially contaminated wheat flour following thermal treatment for 1, 5, 15 or 30 minutes at 55, 60, 65 or 70°C in a shaking water bath. Flour samples (aw = 0.55) in sterile plastic bags were individually inoculated (~109 …