Comparative assessment of plate count and PMA-qPCR methods for modeling the growth of lactic acid bacteria in smoked Turkey ham-Reference-Cited by-同舟云学术

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Comparative assessment of plate count and PMA-qPCR methods for modeling the growth of lactic acid bacteria in smoked Turkey ham

Published:2025-02 Issue: Volume:168 Page:110857
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Severo Danielle de Sousa^ORCID,Martins Wiaslan Figueiredo^ORCID,Miotto Marília^ORCID,Verruck Silvani^ORCID,de Oliveira Rafael Rodrigues^ORCID,de Aragão Gláucia Maria Falcão

Funder

CNPq

Publisher

Elsevier BV

Reference80 articles.

1. Annual Report Brazilian association of animal protein - ABPA;Annual poultry Report,2024

2. Development of a low-sodium ready-to-eat desalted cod;Aliño;Journal of Food Engineering,2011

3. Challenges and opportunities related to the use of innovative modelling approaches and tools for microbiological food safety management;Allende;Current Opinion in Food Science,2022

4. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham;Amézquita;International Journal of Food Microbiology,2005

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