Actas de congresos
Growth Kinetics Parameters Of Salmonella Spp. In The Peel And In The Pulp Of Custard Apple (annona Squamosa)
Registro en:
9th International Conference On Predictive Modelling In Food. Elsevier Science Bv, v. 7, p. 1 - 4, 2016.
2211-601X
WOS:000386627900001
10.1016/j.profoo.2016.02.073
Autor
Rezende
Ana Carolina B.; Crucello
Juliana; Moreira
Rafael Chelala; Sant'Ana
Anderson de Souza
Institución
Resumen
The growth kinetic parameters (maximum growth rate, mu; lag time, lambda and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30 degrees 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 degrees 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. (C) 2016 The Authors. Published by Elsevier Ltd. 7 1 4 9th International Conference on Predictive Modelling in Food SEP 08-12, 2015 Rio de Janeiro, BRAZIL