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Items: 1 to 20 of 125

1.

Changes in thermal resistance of three Salmonella serovars in response to osmotic shock and adaptation at water activities reduced by different humectants.

Peña-Meléndez M, Perry JJ, Yousef AE.

J Food Prot. 2014 Jun;77(6):914-8. doi: 10.4315/0362-028X.JFP-13-201.

PMID:
24853512
2.

Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel.

Acosta O, Usaga J, Churey JJ, Worobo RW, Padilla-Zakour OI.

J Food Prot. 2017 Jun;80(6):922-927. doi: 10.4315/0362-028X.JFP-16-191.

PMID:
28459616
3.

Antimicrobial Activity of Cinnamaldehyde, Carvacrol, and Lauric Arginate against Salmonella Tennessee in a Glycerol-Sucrose Model and Peanut Paste at Different Fat Concentrations.

Chen W, Golden DA, Critzer FJ, Davidson PM.

J Food Prot. 2015 Aug;78(8):1488-95. doi: 10.4315/0362-028X.JFP-14-599.

PMID:
26219362
4.
5.

Minimal water activity for growth of Listeria monocytogenes as affected by solute and temperature.

Tapia de Daza MS, Villegas Y, Martinez A.

Int J Food Microbiol. 1991 Dec;14(3-4):333-7.

PMID:
1790110
6.

Relative survival of four serotypes of Salmonella enterica in low-water activity whey protein powder held at 36 and 70°C at various water activity levels.

Santillana Farakos S, Hicks JW, Frye JG, Frank JF.

J Food Prot. 2014 Jul;77(7):1198-200. doi: 10.4315/0362-028X.JFP-13-327.

PMID:
24988029
7.

Modelling the effect of osmotic adaptation and temperature on the non-thermal inactivation of Salmonella spp. on brioche-type products.

Kapetanakou AE, Makariti IP, Nazou EΝ, Manios SG, Karavasilis K, Skandamis PN.

Int J Food Microbiol. 2019 May 2;296:48-57. doi: 10.1016/j.ijfoodmicro.2019.02.010. Epub 2019 Feb 18.

PMID:
30849706
8.

The effect of salt concentration and pH on the heat resistance of Escherichia coli in tryptic soy broth.

Oulkheir S, Ounine K, Elhaloui NE, Douira A, Ikko L, Bricha S, Attarassi B.

Acta Microbiol Immunol Hung. 2007 Dec;54(4):399-412.

PMID:
18088012
9.

Combined effect of acetate and reduced water activity in survival of Salmonella typhimurium 7136.

Meyer LB, Martin SE, Witter LD.

Appl Environ Microbiol. 1981 May;41(5):1173-6.

10.
11.

Development of a Dry Inoculation Method for Thermal Challenge Studies in Low-Moisture Foods by Using Talc as a Carrier for Salmonella and a Surrogate (Enterococcus faecium).

Enache E, Kataoka A, Black DG, Napier CD, Podolak R, Hayman MM.

J Food Prot. 2015 Jun;78(6):1106-12. doi: 10.4315/0362-028X.JFP-14-396.

PMID:
26038899
12.

Effect of rapid product desiccation or hydration on thermal resistance of Salmonella enterica serovar enteritidis PT 30 in wheat flour.

Smith DF, Marks BP.

J Food Prot. 2015 Feb;78(2):281-6. doi: 10.4315/0362-028X.JFP-14-403.

PMID:
25710142
13.

Exposure of Salmonella enterica Serovar Typhimurium to Three Humectants Used in the Food Industry Induces Different Osmoadaptation Systems.

Finn S, Rogers L, Händler K, McClure P, Amézquita A, Hinton JC, Fanning S.

Appl Environ Microbiol. 2015 Oct;81(19):6800-11. doi: 10.1128/AEM.01379-15. Epub 2015 Jul 24.

14.

Thermal Resistance and Gene Expression of both Desiccation-Adapted and Rehydrated Salmonella enterica Serovar Typhimurium Cells in Aged Broiler Litter.

Chen Z, Jiang X.

Appl Environ Microbiol. 2017 May 31;83(12). pii: e00367-17. doi: 10.1128/AEM.00367-17. Print 2017 Jun 15.

15.
16.

Effects of lowering water activity by various humectants on germination of spores of Bacillus species with different germinants.

Rao L, Feeherry FE, Ghosh S, Liao X, Lin X, Zhang P, Li Y, Doona CJ, Setlow P.

Food Microbiol. 2018 Jun;72:112-127. doi: 10.1016/j.fm.2017.11.012. Epub 2017 Nov 25.

PMID:
29407388
17.

A comparative study of thermal and acid inactivation kinetics in fruit juices of Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Senftenberg grown at acidic conditions.

Alvarez-Ordóñez A, Fernández A, Bernardo A, López M.

Foodborne Pathog Dis. 2009 Nov;6(9):1147-55. doi: 10.1089/fpd.2009.0313.

PMID:
19694554
18.

Heat resistance of Salmonella enterica is increased by pre-adaptation to peanut oil or sub-lethal heat exposure.

Fong K, Wang S.

Food Microbiol. 2016 Sep;58:139-47. doi: 10.1016/j.fm.2016.04.004. Epub 2016 Apr 21.

PMID:
27217370
19.

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