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Analysis of the Variability in the Number of Viable Bacteria after Mild Heat Treatment of Food
Variability in the numbers of bacteria remaining in saline solution and whole milk following mild heat treatment has been studied with Listeria innocua, Enterococcus faecalis, Salmonella enterica serovar Enteritidis, and Pseudomonas fluorescens. As expected, the most heat-resistant bacterium was E....
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
2009
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2786536/ https://ncbi.nlm.nih.gov/pubmed/19801476 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00452-09 |
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