| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6288932 | Food Microbiology | 2013 | 9 Pages |
Abstract
⺠The acid (pH 3.0) and heat (57 °C) resistances of 60 Salmonella enterica strains were assessed. ⺠The inactivation rates (kacid, kheat) were estimated for each one of the strains. ⺠The strain variability of kacid was considerably higher than that of kheat. ⺠No correlation was observed between the estimated kacid and kheat values. ⺠No trends related to origin, serotype or antibiotic resistance profile were evident.
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Authors
Alexandra Lianou, Konstantinos P. Koutsoumanis,