Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product

International Journal of Food Microbiology

Volumn 134, Issue 3, 2009, Pages 223-229

  Bernbom, Nete ^a   Ng, Yoke Yin ^a   Paludan Müller, Christine ^a   Gram, Lone ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Fermented fish; Garlic; Salmonella; Som fak; Vibrio

Indexed keywords

GLUCOSE; LACTIC ACID; SODIUM CHLORIDE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CONTROLLED STUDY; FERMENTED PRODUCT; FISH MEAT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; FOOD SAFETY; FOOD STORAGE; GARLIC; GROWTH INHIBITION; NONHUMAN; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS; STRAIN DIFFERENCE; VIBRIO; VIBRIO CHOLERAE; VIBRIO PARAHAEMOLYTICUS;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FERMENTATION; FISH PRODUCTS; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD PRESERVATIVES; GARLIC; HUMANS; LACTIC ACID; MICROBIAL SENSITIVITY TESTS; PLANT EXTRACTS; SALMONELLA; SODIUM CHLORIDE; SPECIES SPECIFICITY; THAILAND; VIBRIO;

ALLIUM SATIVUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR WELTEVREDEN; SALMONELLA ENTERITIDIS; VIBRIO; VIBRIO CHOLERAE; VIBRIO PARAHAEMOLYTICUS;

EID: 68749092284     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.06.012     Document Type: Article

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