Effect of Challenge Temperature and Solute Type on Heat Tolerance of Salmonella Serovars at Low Water Activity

Salmonella spp. are reported to have an increased heat tolerance at low water activity (a(w); measured by relative vapor pressure [rvp]), achieved either by drying or by incorporating solutes. Much of the published data, however, cover only a narrow treatment range and have been analyzed by assuming...

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Autors principals: Mattick, K. L., Jørgensen, F., Wang, P., Pound, J., Vandeven, M. H., Ward, L. R., Legan, J. D., Lappin-Scott, H. M., Humphrey, T. J.
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2001
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC93139/
https://ncbi.nlm.nih.gov/pubmed/11526015
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.9.4128-4136.2001
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