Retention of Viability of Salmonella in Sucrose as Affected by Type of Inoculum, Water Activity, and Storage Temperature.

Beuchat, Larry R; Mann, David A; Kelly, Christine A; Ortega, Ynes R

Beuchat, Larry R; Mann, David A; Kelly, Christine A; Ortega, Ynes R.

Afiliação

Beuchat LR; Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.
Mann DA; Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.
Kelly CA; Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.
Ortega YR; Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.

J Food Prot ; 80(9): 1408-1414, 2017 09.

Article em En | MEDLINE | ID: mdl-28741960

Assuntos

Manipulação de Alimentos/métodos; Viabilidade Microbiana; Salmonella/crescimento & desenvolvimento; Sacarose; Contagem de Colônia Microbiana; Microbiologia de Alimentos; Temperatura; Água

Palavras-chave

Confectionery; Desiccation; Low moisture; Salmonella; Sucrose; Water activity

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Salmonella / Sacarose / Viabilidade Microbiana / Manipulação de Alimentos Idioma: En Revista: J Food Prot Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Estados Unidos

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