Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity.

@article{Mattick2001EffectOC,
  title={Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity.},
  author={Karen Mattick and Frieda J{\o}rgensen and Pu Patrick Wang and John David Wedgwood Pound and Mark H. Vandeven and Linda R. Ward and James David Legan and Hilary M. Lappin-Scott and Theodore J. Humphrey},
  journal={Applied and environmental microbiology},
  year={2001},
  volume={67 9},
  pages={
          4128-36
        }
}
Salmonella spp. are reported to have an increased heat tolerance at low water activity (a(w); measured by relative vapor pressure [rvp]), achieved either by drying or by incorporating solutes. Much of the published data, however, cover only a narrow treatment range and have been analyzed by assuming first-order death kinetics. In this study, the death of Salmonella enterica serovar Typhimurium DT104 when exposed to 54 combinations of temperature (55 to 80 degrees C) and a(w) (rvp 0.65 to 0.90… CONTINUE READING
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