Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

The effects of previous Salmonella Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry-fermented sausage. S. Typhimurium following 24 h h...

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Detalles Bibliográficos
Autores principales: Mutz, Yhan S., Rosario, Denes K. A., Bernardes, Patricia C., Paschoalin, Vania M. F., Conte-Junior, Carlos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7156554/
https://www.ncbi.nlm.nih.gov/pubmed/32322246
http://dx.doi.org/10.3389/fmicb.2020.00591

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7156554/
https://www.ncbi.nlm.nih.gov/pubmed/32322246
http://dx.doi.org/10.3389/fmicb.2020.00591

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