Effects of environmental conditions on growth and survival of Salmonella in pasteurized whole egg

International Journal of Food Microbiology

Volumn 184, Issue , 2014, Pages 27-30

  Jakočiune, Džiuginta ^a   Bisgaard, Magne ^a   Hervé, Gaëlle ^b,c   Protais, Jocelyne ^b,c   Olsen, John Elmerdahl ^a   Chemaly, Marianne ^b,c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Anses French Agency for Food Environmental and Occupational Health Safety   (France)

^c UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

Author keywords

Growth; NaCl; Pasteurized whole eggs; Prediction; Salmonella; Survival

Indexed keywords

LYSOZYME; PROTEIN; SODIUM CHLORIDE;

ANIMAL CELL; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CULTURE; COLONY FORMING UNIT; EGG; FOOD CONTAMINATION; FOOD STORAGE; GROWTH RATE; HEATING; LIQUID; NONHUMAN; PARAMETERS; PASTEURIZATION; PASTEURIZED WHOLE EGG; PH; PREDICTION; SALMONELLA ENTERITIDIS; STORAGE TEMPERATURE; TIME;

SALMONELLA; SALMONELLA ENTERITIDIS;

GROWTH; NACL; PASTEURIZED WHOLE EGGS; PREDICTION; SALMONELLA; SURVIVAL;

ANIMALS; ENVIRONMENT; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; MURAMIDASE; OVUM; PASTEURIZATION; SALMONELLA ENTERITIDIS; SODIUM CHLORIDE; TEMPERATURE; TIME FACTORS;

EID: 84903614518     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.03.015     Document Type: Article

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