Modeling Growth Kinetic Parameters ofSalmonellaEnteritidis SE86 on Homemade Mayonnaise Under Isothermal and Nonisothermal Conditions-Reference-Cited by-同舟云学术

Modeling Growth Kinetic Parameters ofSalmonellaEnteritidis SE86 on Homemade Mayonnaise Under Isothermal and Nonisothermal Conditions

Published:2016-08 Issue:8 Volume:13 Page:462-467
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Elias Susana de Oliveira¹,Alvarenga Verônica Ortiz²,Longhi Daniel Angelo³,Sant'Ana Anderson de Souza²,Tondo Eduardo Cesar¹

Affiliation:

1. Department of Food Sciences, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil.

2. Department of Food Science, Faculty of Food Engineering, University of Campinas, (UNICAMP) Campinas, São Paulo, Brazil.

3. Federal University of Parana (UFPR), Campus Jandaia do Sul, Jandaia do Sul, Paraná, Brazil.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

http://www.liebertpub.com/doi/pdf/10.1089/fpd.2015.2045

Reference34 articles.

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2. A dynamic approach to predicting bacterial growth in food

3. Predicting growth of Brochothrix thermosphacta at changing temperature

4. Salmonella serotypes, resistance patterns, and food vehicles of salmonellosis in southern Brazil between 2007 and 2012

5. Growth of Salmonella enteritidis in artificially contaminated eggs: the effects of inoculum size and suspending media

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