Evaluation of Salmonella Growth at Low Concentrations of NaNO(2) and NaCl in Processed Meat Products Using Probabilistic Model

This study developed probabilistic models to predict Salmonella growth in processed meat products formulated with varying concentrations of NaCl and NaNO(2). A five-strain mixture of Salmonella was inoculated in nutrient broth supplemented with NaCl (0%, 0.25%, 0.5%, 0.75%, 0.5%, 1.0%, 1.25%, and 1....

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Detalles Bibliográficos
Autores principales: Gwak, E., Lee, H., Lee, S., Oh, M-H., Park, B-Y., Ha, J., Lee, J., Kim, S., Yoon, Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4932578/
https://www.ncbi.nlm.nih.gov/pubmed/26954121
http://dx.doi.org/10.5713/ajas.15.0713

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4932578/
https://www.ncbi.nlm.nih.gov/pubmed/26954121
http://dx.doi.org/10.5713/ajas.15.0713

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