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Survival of Salmonella Montevideo on red chili (Capsicum annuum L.) during microwave drying as influenced by temperature dynamics

delete2026-06-17
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PRE
AI
N
Natoavina T. Faliarizao
T
Teresa M. Bergholz
K
Kirk D. Dolan *
DOI：10.1016/j.fm.2026.105203delete
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Abstract

Abstract

En 中文
• Salmonella survival was assessed during microwave drying of red chilies. • Temperature is a determinant of Salmonella survival during chili microwave drying. • Log-linear/Bigelow model (zT) better predicted nonlinear survival of Salmonella. • Drying can be used as a hurdle technology to ensure the safety of chilies.

Journal

Food Microbiology cover
Food Microbiology
IF:
4.6
Papers:
421
Citations:
1.5W

Organization

M
michigan state university
Scholars:
3.5W
Papers: 3.1W
Citations: 44
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