Evaluation of Salmonella Growth at Low Concentrations of NaNO(2) and NaCl in Processed Meat Products Using Probabilistic Model

This study developed probabilistic models to predict Salmonella growth in processed meat products formulated with varying concentrations of NaCl and NaNO(2). A five-strain mixture of Salmonella was inoculated in nutrient broth supplemented with NaCl (0%, 0.25%, 0.5%, 0.75%, 0.5%, 1.0%, 1.25%, and 1....

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Detalhes bibliográficos
Publicado no:Asian-Australas J Anim Sci
Principais autores: Gwak, E., Lee, H., Lee, S., Oh, M-H., Park, B-Y., Ha, J., Lee, J., Kim, S., Yoon, Y.
Formato: Artigo
Idioma:Inglês
Publicado em: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4932578/
https://ncbi.nlm.nih.gov/pubmed/26954121
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.15.0713
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