Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium

Abstract : The survival of Salmonella typhimurium (ATCC 13311) heated and recovered in media with 0%, 1%, 2%,3%,4% or 5% added sodium chloride was investigated. A protective effect in the heating medium and an inhibitory effect in the recovery medium were observed. The results showed an interaction between the effect, on D58 values, of sodium chloride concentration in both media. Lower concentration in the heating media led to a greater effect of the sodium chloride concentration in the recovery media. When the sodium chloride concentration was the same in both media, the protective effect exerted in the heating media prevailed over its inhibitory effect in the recovery media.
Type de document :
Article dans une revue
International Journal of Food Microbiology, Elsevier, 2001, pp.209-216
Liste complète des métadonnées

Littérature citée [5 références]  Voir  Masquer  Télécharger

http://hal.univ-brest.fr/hal-00654646
Contributeur : Marielle Le Guen <>
Soumis le : jeudi 22 décembre 2011 - 15:41:05
Dernière modification le : mercredi 10 janvier 2018 - 14:42:39
Document(s) archivé(s) le : vendredi 23 mars 2012 - 02:31:52

Fichiers

Manas_et_al_2001_IJFM_Vol63_p2...
Fichiers produits par l'(les) auteur(s)

Identifiants

  • HAL Id : hal-00654646, version 1

Collections

Citation

Pilar Manas, Rafael Pagan, Ivan Leguérinel, Santiago Condon, Pierre Mafart, et al.. Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium. International Journal of Food Microbiology, Elsevier, 2001, pp.209-216. 〈hal-00654646〉

Partager

Métriques

Consultations de la notice

204

Téléchargements de fichiers

805