Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products

Due to recent large outbreaks, peanuts have been considered a product of potential risk for Salmonella. Usually, peanut products show a low water activity (a(w)) and high fat content, which contribute to increasing the thermal resistance and survival of Salmonella. This study evaluated the long-term...

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Detalles Bibliográficos
Autores principales: Nascimento, Maristela S., Carminati, Joyce A., Morishita, Karen N., Amorim Neto, Dionísio P., Pinheiro, Hildete P., Maia, Rafael P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5798841/
https://www.ncbi.nlm.nih.gov/pubmed/29401480
http://dx.doi.org/10.1371/journal.pone.0192457

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5798841/
https://www.ncbi.nlm.nih.gov/pubmed/29401480
http://dx.doi.org/10.1371/journal.pone.0192457

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