Effect of Challenge Temperature and Solute Type on Heat Tolerance of Salmonella Serovars at Low Water Activity

Applied and Environmental Microbiology

Volumn 67, Issue 9, 2001, Pages 4128-4136

  Mattick, K L ^a   Jorgensen F ^a   Wang, P ^b   Pound, J ^c   Vandeven, M H ^b   Ward, L R ^d   Legan, J D ^b   Lappin Scott, H M ^c   Humphrey, T J ^a  

^a PUBLIC HEALTH ENGLAND   (United Kingdom)

^b Nabisco Inc   (United States)

^c UNIVERSITY OF EXETER   (United Kingdom)

^d CENTRAL PUBLIC HEALTH LABORATORY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM CHLORIDE; WATER;

ARTICLE; BIOLOGICAL MODEL; CLASSIFICATION; CULTURE MEDIUM; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; METHODOLOGY; SALMONELLA TYPHIMURIUM; TEMPERATURE;

CULTURE MEDIA; FOOD HANDLING; FOOD MICROBIOLOGY; HEAT; MODELS, BIOLOGICAL; SALMONELLA TYPHIMURIUM; SODIUM CHLORIDE; TEMPERATURE; WATER;

EID: 0041816182     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.67.9.4128-4136.2001     Document Type: Article

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