Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg products

Food Microbiology

Volumn 27, Issue 3, 2010, Pages 396-402

  McQuestin, Olivia J ^a   Musgrove, Michael T ^b   Tamplin, Mark L ^a  

^a UNIVERSITY OF TASMANIA   (Australia)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Antibiotic resistant; Egg storage; Food security; Salmonella Typhimurium; Salmonellae

Indexed keywords

ALBUMINOID; EGG WHITE; INORGANIC SALT;

AREA UNDER THE CURVE; ARTICLE; BACTERIAL COUNT; CARBOHYDRATE METABOLISM; EGG; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; KINETICS; METABOLISM; METHODOLOGY; MICROBIOLOGY; POPULATION DYNAMICS; POPULATION GROWTH; SALMONELLA FOOD POISONING; SALMONELLA TYPHIMURIUM; TEMPERATURE;

ALBUMINS; AREA UNDER CURVE; CARBOHYDRATE METABOLISM; COLONY COUNT, MICROBIAL; EGG WHITE; EGGS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; HUMANS; KINETICS; POPULATION DYNAMICS; POPULATION GROWTH; SALMONELLA FOOD POISONING; SALMONELLA TYPHIMURIUM; SALTS; TEMPERATURE;

BACTERIA (MICROORGANISMS); SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM;

EID: 77949264170     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.11.013     Document Type: Article

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