Ana Carolina B. Rezende, Juliana Crucello, Rafael Chelala Moreira, Anderson de Souza Sant’Ana
{"title":"Growth Kinetics Parameters of Salmonella spp. in the Peel and in the Pulp of Custard Apple (Annona Squamosa)","authors":"Ana Carolina B. Rezende, Juliana Crucello, Rafael Chelala Moreira, Anderson de Souza Sant’Ana","doi":"10.1016/j.profoo.2016.02.073","DOIUrl":null,"url":null,"abstract":"<div><p>The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of <em>Salmonella</em> spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of <em>Salmonella</em> spp. (S. Typhimurium, <em>S</em>. Enteretidis and <em>S</em>. Montevideo) and further stored at 10, 15, 20 and 30°C. <em>Salmonella</em> can survive and multiply in both, the peel and in the pulp of the custard apple. Lower temperatures retard, but do not prevent <em>Salmonella</em> growth.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 1-4"},"PeriodicalIF":0.0000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.073","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Procedia food science","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2211601X16000742","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of Salmonella spp. (S. Typhimurium, S. Enteretidis and S. Montevideo) and further stored at 10, 15, 20 and 30°C. Salmonella can survive and multiply in both, the peel and in the pulp of the custard apple. Lower temperatures retard, but do not prevent Salmonella growth.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
