Data for: Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: influence of water activity at high temperatures

Published: 30 August 2018| Version 1 | DOI: 10.17632/hx8423g6t8.1
Juming Tang,
Rossana Villa-Rojas,
Shuxiang Liu,
Peter Gray,
Mei-Jun Zhu


There are two profiles corresponding to water sorption isotherms of wheat flour at various temperatures, and survivor curves of Salmonella and Enterococcus faecium in wheat flour at three temperatures (75, 80, and 85°C) and three water activity levels (0.3, 0.45, and 0.60 measured at 25°C, prior to isothermal treatments).