Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium

This study assessed if exposure of foodborne Salmonella enterica in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three Salmonella enterica serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge tri...

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Publicat a:Foods
Autors principals: Mutz, Yhan S., Rosario, Denes K. A., Castro, Vinicius S., Bernardes, Patricia C., Paschoalin, Vania M. F., Conte-Junior, Carlos A.
Format: Artigo
Idioma:Inglês
Publicat: MDPI 2019
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6963427/
https://ncbi.nlm.nih.gov/pubmed/31766476
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120603
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