Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods.


Salmonella can survive in low-moisture foods for long periods of time. Reduced microbial inactivation during heating is believed to be due to the interaction of cells and water, and is thought to be related to water activity (a(w)). Little is known about the role of water mobility in influencing the survival of Salmonella in low-moisture foods. The aim of… (More)
DOI: 10.1016/j.ijfoodmicro.2013.07.007


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