Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products.

Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products.

Due to recent large outbreaks, peanuts have been considered a product of potential risk for Salmonella. Usually, peanut products show a low water activity (aw) and high fat content, which contribute to increasing the thermal resistance and survival of Salmonella. This study evaluated the long-term k...

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Bibliographic Details
Main Authors: Maristela S Nascimento, Joyce A Carminati, Karen N Morishita, Dionísio P Amorim Neto, Hildete P Pinheiro, Rafael P Maia
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2018-01-01
Series:PLoS ONE
Online Access:http://europepmc.org/articles/PMC5798841?pdf=render

Internet

http://europepmc.org/articles/PMC5798841?pdf=render

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