Modelling the low temperature growth boundaries of Salmonella Enteritidis in raw and pasteurized egg yolk, egg white and liquid whole egg: Influence of the initial concentration-Reference-Cited by-同舟云学术

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Modelling the low temperature growth boundaries of Salmonella Enteritidis in raw and pasteurized egg yolk, egg white and liquid whole egg: Influence of the initial concentration

Published:2024-04 Issue: Volume:414 Page:110619
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Guillén Silvia,Domínguez Lara,Mañas Pilar,Álvarez Ignacio,Carrasco Elena,Cebrián Guillermo

Funder

Ministerio de Ciencia e Innovación

European Regional Development Fund

España Ministerio de Ciencia Innovación y Universidades

Agencia Estatal de Investigación

Publisher

Elsevier BV

Reference43 articles.

1. Categorical Data Analysis;Agresti,2002

2. An accurate method for studying individual microbial lag: experiments and computations;Akkermans;Front. Microbiol.,2021

3. Factors involved in the inhibition of growth of Salmonella enteritidis in liquid egg white;Baron;J. Food Prot.,1997

4. Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen;Baron;Food Microbiol.,2016

5. Growth response and modeling of the effects of selected factors on the time-to-detection and probability of growth initiation of Salmonella typhimurium;Basti;Food Microbiol.,2004

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