ShareThe effect of transient temperatures on the growth of Salmonella typhimurium LT2 in gelatin gel.
Author(s) : BROCKLEHURST T. F., MITCHELL G. A., RIDGE Y. P., SEALE R., SMITH A. C.
Type of article: Article
Summary
S. typhimurium grows at similar rate as that observed in a liquid medium, with 0.5% sodium chloride concentration, pH 7 and at 12 or 20 deg C. Changes in viable bacteria counts are measured for temperatures varying from 4 to 22, and 12 to 22 deg C. Growth curves are compared with predictions based on cell growth in a isothermal liquid medium.
Details
- Original title: The effect of transient temperatures on the growth of Salmonella typhimurium LT2 in gelatin gel.
- Record ID : 1996-2790
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 27 - n. 1
- Publication date: 1995
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Indexing
- Themes: Refrigeration and perishable products: general information
- Keywords: Gelatin; Salmonella; Microbiology; Temperature
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