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Thermal Tolerance and Survival of Cronobacter sakazakii in Powdered Infant Formula Supplemented with Vanillin, Ethyl Vanillin, and Vanillic Acid

  1. Gökçe Polat Yemiş,
  2. Franco Pagotto,
  3. Susan Bach,
  4. Pascal Delaquis

Article first published online: 17 AUG 2012

DOI: 10.1111/j.1750-3841.2012.02834.x

Issue

Journal of Food Science

Journal of Food Science

Volume 77, Issue 9, pages M523–M527, September 2012

Additional Information

How to Cite

Yemiş, G. P., Pagotto, F., Bach, S. and Delaquis, P. (2012), Thermal Tolerance and Survival of Cronobacter sakazakii in Powdered Infant Formula Supplemented with Vanillin, Ethyl Vanillin, and Vanillic Acid. Journal of Food Science, 77: M523–M527. doi: 10.1111/j.1750-3841.2012.02834.x

Author Information

  1. Author Yemiş is with the Dept. of Food Engineering, Ankara Univ., Diskapi Campus, Ankara 06110, Turkey. Author Pagotto is with Health Canada, Bureau of Microbial Hazards, 251 Sir Frederick Banting Driveway, Tunney's Pasture Ottawa, ON, Canada K1A 0K9. Authors Bach and Delaquis are with the Agriculture and AgriFood Canada, Pacific AgriFood Research Centre, Summerland, BC, Canada V0H1Z0. Direct inquiries to author Delaquis (E-mail: pascal.delaquis@agr.gc.ca).

Publication History

  1. Issue published online: 7 SEP 2012
  2. Article first published online: 17 AUG 2012
  3. MS 20111501 Submitted 12/15/2011, Accepted 5/24/2012.

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