Survival and recovery of Salmonella enterica serovar typhimurium DT104 at low temperature and water activity in a broth system

Foodborne Pathogens and Disease

Volumn 3, Issue 4, 2006, Pages 375-383

  Kinsella, Kathleen J ^a,c   Rowe, Tara A ^a   Blair, Ian S ^b   McDowell, David A ^b   Sheridan, James J ^a  

^a TEAGASC   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

^c ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

AGAR; DEOXYCHOLIC ACID; LYSINE; TRYPTONE SOYA AGAR; UNCLASSIFIED DRUG; WATER; XYLOSE;

AGAR MEDIUM; ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIAL SURVIVAL; CELL DAMAGE; CELL DEATH; CELL VIABILITY; CONTROLLED STUDY; CULTURE MEDIUM; FOOD FREEZING; LOW TEMPERATURE; MEAT; NONHUMAN; OSMOTIC STRESS; PLATING MEDIUM; PRIORITY JOURNAL; SALMONELLA ENTERICA; SEROTYPE; SOYBEAN; STORAGE; STORAGE TEMPERATURE; TYPHIMURIUM DT104;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; KINETICS; SALMONELLA TYPHIMURIUM; TEMPERATURE; TIME FACTORS; WATER;

SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM;

EID: 33846263402     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2006.3.375     Document Type: Article

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