Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1266037 | Procedia Food Science | 2016 | 4 Pages |
Abstract
The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of Salmonella spp. (S. Typhimurium, S. Enteretidis and S. Montevideo) and further stored at 10, 15, 20 and 30°C. Salmonella can survive and multiply in both, the peel and in the pulp of the custard apple. Lower temperatures retard, but do not prevent Salmonella growth.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Chemistry (General)
Authors
Ana Carolina B. Rezende, Juliana Crucello, Rafael Chelala Moreira, Anderson de Souza Sant’Ana,