Effect of organic matter and pH on the resistance of Salmonella Typhimurium and Salmonella Derby in scalding water from pig slaughter-Reference-Cited by-同舟云学术

Effect of organic matter and pH on the resistance of Salmonella Typhimurium and Salmonella Derby in scalding water from pig slaughter

Published:2018-08-22 Issue:5 Volume:38 Page:e12504
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Minor Fernandes Inagaki Jorge¹^ORCID,Jagnow Sereno Mallu¹,Pegoraro Kadigia¹,Zanatta Waz Mykaella¹,Mendonça Soares Vanessa²,Gonçalves Pereira Juliano³,Bersot Luciano dos Santos¹

Affiliation:

1. Department of Veterinary Science; Federal University of Paraná; Palotina Paraná Brazil

2. Veterinary Medicine; Federal University of Pampa; Uruguaiana Rio Grande do Sul Brazil

3. School of Veterinary Medicine and Animal Science; São Paulo State University; Botucatu Campus São Paulo Brazil

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12504/fullpdf

Reference34 articles.

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2. Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses;Berends;International Journal of Food Microbiology,1997

3. Inactivation kinetics of salmonella spp. under thermal and emerging treatments: A review;Bermúdez-Aguirre;Food Research International,2012

4. Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors;Blackburn;International Journal of Food Microbiology,1997

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