Reduction, Prevention, and Control of Salmonella enterica Viable but Non-culturable Cells in Flour Food

The processing and storage conditions of flour food inevitably pose environmental stress, which promote bacteria to enter a viable but non-culturable (VBNC) state. The existence of VBNC cells causes false-negative detection in traditional culture-based detection methods, resulting in food quality an...

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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Li, Yanmei, Huang, Tengyi, Bai, Caiying, Fu, Jie, Chen, Ling, Liang, Yi, Wang, Kan, Liu, Jun, Gong, Xiangjun, Liu, Junyan
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2020
Assuntos:
Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7472744/
https://ncbi.nlm.nih.gov/pubmed/32973696
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.01859
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