Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough
Arshdeep Singh,
Hunt Conor,
Drushya Ramesh
et al.
Abstract:The objective of this study was to validate a simulated commercial baking process for traditional crust pepperoni pizza to inactivate Salmonella when contamination was introduced through inoculated flour and pepperoni slices. The unbleached flour and pepperoni slices were inoculated (separate studies) with a 3‐serovar Salmonella cocktail and dried back to their respective pre‐inoculation water activity level to achieve 6.14 and 6.84 log CFU/g, respectively. The inoculated traditional crust pizza was baked at 2… Show more
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