Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium

This study assessed if exposure of foodborne Salmonella enterica in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three Salmonella enterica serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge tri...

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Detalles Bibliográficos
Autores principales: Mutz, Yhan S., Rosario, Denes K. A., Castro, Vinicius S., Bernardes, Patricia C., Paschoalin, Vania M. F., Conte-Junior, Carlos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963427/
https://www.ncbi.nlm.nih.gov/pubmed/31766476
http://dx.doi.org/10.3390/foods8120603

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963427/
https://www.ncbi.nlm.nih.gov/pubmed/31766476
http://dx.doi.org/10.3390/foods8120603

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