Growth of Salmonella enteritidis in artificially contaminated eggs: the effects of inoculum size and suspending media
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Cited by 40 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Modeling the growth behavior of Salmonella spp. in grated carrots inoculated with different inoculum levels stored at various temperatures;Journal of Food Safety;2024-07-03
2. Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk;Foods;2021-07-13
3. Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C;Frontiers in Microbiology;2020-10-08
4. Transcriptional Sequencing Uncovers Survival Mechanisms of Salmonella enterica Serovar Enteritidis in Antibacterial Egg White;mSphere;2019-02-27
5. Evaluation of Selective-Enrichment and Chromogenic Media forSalmonellaDetection in Raw Shell Egg Contents with a Low Microbial Load;Foodborne Pathogens and Disease;2017-07
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