Thermal Inactivation of Susceptible and Multiantimicrobial-Resistant Salmonella Strains Grown in the Absence or Presence of Glucose

The heat resistance of susceptible and multiantimicrobial-resistant Salmonella strains grown to stationary phase in glucose-free tryptic soy broth supplemented with 0.6% yeast extract (TSBYE−G; nonadapted), in regular (0.25% glucose) TSBYE, or in TSBYE−G with 1.00% added glucose (TSBYE+G; acid adapt...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Bacon, R. T., Ransom, J. R., Sofos, J. N., Kendall, P. A., Belk, K. E., Smith, G. C.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2003
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC165163/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12839790/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.7.4123-4128.2003
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