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Purpose
Salmonella causes the majority of foodborne outbreaks associated with low moisture foods. Approaches to destroy Salmonella in low moisture foods are designed to reduce the concentration of Salmonella in the food by 5 orders of magnitude. However, in certain cases, due to the physical and chemical characteristics of the food, a 5 log reduction may not be possible. In such cases, it is necessary to demonstrate that the concentration and potential growth of Salmonella is low enough that a 5 log reduction is not needed.
University of Guelph × Unknown
27 grants totalling $3.3M
Collaborative Science, Technology and Innovation Program - Collaborative R&D Initiatives
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