S J Blissett, K J Bolton, C E Dodd, G W Gould, W M Waites
{"title":"Survival of Salmonella senftenberg and Salmonella typhimurium in glassy and rubbery states of gelatin.","authors":"S J Blissett, K J Bolton, C E Dodd, G W Gould, W M Waites","doi":"10.1111/j.1365-2672.1994.tb01638.x","DOIUrl":null,"url":null,"abstract":"<p><p>Salmonella senftenberg and Salmonella typhimurium survived the production of gelatin sheets containing nutrient broth although there was some evidence of cell damage. Both strains survived but did not grow in glassy states with an a(w) of 0.45-0.28 and rubbery states with an a(w) of 0.93-0.96 for at least 28 d. Survival was less in intermediate states with an a(w) between 0.55 and 0.74. The results suggest that salmonellas should be excluded from glassy state products in order to prevent salmonellosis.</p>","PeriodicalId":22599,"journal":{"name":"The Journal of applied bacteriology","volume":"76 4","pages":"345-9"},"PeriodicalIF":0.0000,"publicationDate":"1994-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1365-2672.1994.tb01638.x","citationCount":"11","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of applied bacteriology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1111/j.1365-2672.1994.tb01638.x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 11
Abstract
Salmonella senftenberg and Salmonella typhimurium survived the production of gelatin sheets containing nutrient broth although there was some evidence of cell damage. Both strains survived but did not grow in glassy states with an a(w) of 0.45-0.28 and rubbery states with an a(w) of 0.93-0.96 for at least 28 d. Survival was less in intermediate states with an a(w) between 0.55 and 0.74. The results suggest that salmonellas should be excluded from glassy state products in order to prevent salmonellosis.
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