Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

The effects of previous Salmonella Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry-fermented sausage. S. Typhimurium following 24 h h...

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Principais autores:	Yhan S. Mutz, Denes K. A. Rosario, Patricia C. Bernardes, Vania M. F. Paschoalin, Carlos A. Conte-Junior
Formato:	Artigo
Idioma:	Inglês
Publicado:	Frontiers Media S.A. 2020-04-01
Series:	Frontiers in Microbiology
Assuntos:	inactivation kinetics Weibull model dry-cured meat non-thermal technology food safety preservation of sensory characteristics
Acceso en liña:	https://www.frontiersin.org/article/10.3389/fmicb.2020.00591/full
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