The influence of attachment to beef surfaces on the survival of cells of Salmonella enterica serovar Typhimurium DT104, at different aw values and at low storage temperatures

Food Microbiology

Volumn 24, Issue 7-8, 2007, Pages 786-793

  Kinsella, K J ^a   Rowe, T A ^a   Blair, I S ^b   McDowell, D A ^b   Sheridan, J J ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Beef surfaces; Low storage temperatures; Salmonella enterica serovar Typhimurium DT104; Survival; Water activity

Indexed keywords

WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM ADHERENCE; CULTURE MEDIUM; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; KINETICS; MEAT; METABOLISM; MICROBIOLOGY; OSMOLARITY; PHYSIOLOGY; SALMONELLA TYPHIMURIUM; TEMPERATURE; TIME;

ANIMALS; BACTERIAL ADHESION; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; KINETICS; MEAT; OSMOLAR CONCENTRATION; SALMONELLA TYPHIMURIUM; TEMPERATURE; TIME FACTORS; WATER;

SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM;

EID: 34347260640     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.12.004     Document Type: Article

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