Drying parameters greatly affect the destruction of Cronobacter sakazakii and Salmonella Typhimurium in standard buffer and milk

Food Microbiology

Volumn 62, Issue , 2017, Pages 82-91

  Lang, Emilie ^a,b   Iaconelli, Cyril ^a   Zoz, Fiona ^a   Guyot, Stéphane ^a   Alvarez Martin, Pablo ^b   Beney, Laurent ^a   Perrier Cornet, Jean Marie ^a   Gervais, Patrick ^a  

^a UNIVERSITÉ BOURGOGNE FRANCHE COMTÉ   (France)

^b Novolyze   (France)

Author keywords

Cronobacter sakazakii; Cultivability; Drying conditions; Milk; Salmonella Typhimurium

Indexed keywords

BUFFER;

ANIMAL; CRONOBACTER SAKAZAKII; DESICCATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; KINETICS; MICROBIAL VIABILITY; MICROBIOLOGY; MILK; PHYSIOLOGY; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM;

ANIMALS; BUFFERS; CRONOBACTER SAKAZAKII; DESICCATION; FOOD MICROBIOLOGY; KINETICS; MICROBIAL VIABILITY; MILK; SALMONELLA TYPHIMURIUM;

EID: 84991618977     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.10.005     Document Type: Article

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