Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium - Université de Bretagne Occidentale Access content directly
Journal Articles International Journal of Food Microbiology Year : 2001

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.
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Dates and versions

hal-00654646 , version 1 (22-12-2011)

Identifiers

  • HAL Id : hal-00654646 , version 1

Cite

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, 2001, pp.209-216. ⟨hal-00654646⟩
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