Genetic response of Salmonella Typhimurium to trans-cinnamaldehyde assisted heat treatment and its correlation with bacterial resistance in different low moisture food components.

Ding, Qiao; Ge, Chongtao; Baker, Robert C; Buchanan, Robert L; Tikekar, Rohan V

Ding, Qiao; Ge, Chongtao; Baker, Robert C; Buchanan, Robert L; Tikekar, Rohan V.

Afiliação

Ding Q; Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742.
Ge C; Mars Global Food Safety Center, Beijing, 101047, China.
Baker RC; Mars Global Food Safety Center, Beijing, 101047, China.
Buchanan RL; Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742; Center for Food Safety and Security Systems, University of Maryland, College Park, MD, USA, 20742.
Tikekar RV; Department of Nutrition and Food Science, University of Maryland, 112 Skinner Building, College Park, MD, USA, 20742. Electronic address: rtikekar@umd.edu.

Food Microbiol ; 113: 104271, 2023 Aug.

Article em En | MEDLINE | ID: mdl-37098431

Assuntos

Temperatura Alta; Salmonella typhimurium; Salmonella typhimurium/genética; Acroleína/farmacologia; Microbiologia de Alimentos

Palavras-chave

Food components; Salmonella typhimurium; Stress response gene; Thermal resistance; Water activity; trans-Cinnamaldehyde

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Salmonella typhimurium / Temperatura Alta Idioma: En Revista: Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2023 Tipo de documento: Article

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