Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk

Salmonella growth in egg and egg products has been widely studied, but there are still some aspects that are not fully known. The objective of this work was to study the influence of the initial cell number on the growth fitness of Salmonella Enteritidis in raw and pasteurized egg products. Growth c...

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Detalles Bibliográficos
Autores principales: Guillén, Silvia, Marcén, María, Álvarez, Ignacio, Mañas, Pilar, Cebrián, Guillermo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305735/
https://www.ncbi.nlm.nih.gov/pubmed/34359491
http://dx.doi.org/10.3390/foods10071621

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305735/
https://www.ncbi.nlm.nih.gov/pubmed/34359491
http://dx.doi.org/10.3390/foods10071621

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