Mathematical modelling and validation of Salmonella enterica growth in sushi exposed to different time-temperature scenarios found in real sushi establishments

Author:

da Silva Danielle Carmo,Lopes Stefani Machado,de Aquino Nathanyelle Soraya Martins,Elias Susana de Oliveira,Duda Henrique Antunes,Tondo Eduardo Cesar

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Is raw better? A multiple DNA barcoding approach (full and mini) based on mitochondrial and nuclear markers reveals low rates of misdescription in sushi products sold on the Italian market;Armani;Food Control,2017

2. Predicting growth of Brochothrix thermosphacta at changing temperature;Baranyi;International Journal of Food Microbiology,1995

3. A dynamic approach to predicting bacterial growth in food;Baranyi;International Journal of Food Microbiology,1994

4. Outbreak of Salmonella Singapore associated with eating sushi;Barralet;Communicable Diseases Intelligence,2014

5. BRASIL (2001). Resolução RDC no 12, de 02 de Janeiro de 2001.

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