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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2018
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| Materias: | |
| 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 |