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Effects of different moisture and temperature levels on Salmonella survival in poultry fat
Fat products have been historically thought to have too low water activity to harbor pathogens. However, it has been recently reported that high moisture levels in fats may lead to Salmonella presence and growth. Limited research on strategies to eliminate pathogens in these environments is availabl...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7200420/ https://www.ncbi.nlm.nih.gov/pubmed/32704899 http://dx.doi.org/10.1093/tas/txz090 |