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Effect of Desiccation on Tolerance of Salmonella enterica to Multiple Stresses
Reducing the available water in food is a long-established method for controlling bacterial growth in the food industry. Nevertheless, food-borne outbreaks of salmonellosis due to consumption of dry foods have been continuously reported. Previous studies showed that dried Salmonella cells acquire hi...
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| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
2011
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3067256/ https://ncbi.nlm.nih.gov/pubmed/21216905 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02156-10 |
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