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

These two documents are raw data and analyzed data for two main parts of this study: water sorption isotherms of wheat flour at different temperatures, and microbial inactivation kinetics of Salmonella and Enterococcus faecium in wheat flour at three temperatures (75, 80 and 85°C) and three water activity levels (0.30, 0.45, and 0.60, measured at 25°C prior to heat treatments).