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Growth Kinetics Parameters of Salmonella spp. in the Peel and in the Pulp of Custard Apple (Annona Squamosa)
- Source :
- Procedia Food Science. 7:1-4
- Publication Year :
- 2016
- Publisher :
- Elsevier BV, 2016.
-
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.
- Subjects :
- Salmonella
food.ingredient
genetic structures
Growth kinetics
growth
Population
engineering.material
medicine.disease_cause
tropical fruits
food
Lag time
stomatognathic system
custard apple
medicine
Food science
education
education.field_of_study
biology
Inoculation
Chemistry
Pulp (paper)
fungi
Predictive modelling
food and beverages
General Medicine
Annona squamosa
Custard-apple
biology.organism_classification
engineering
bacteria
Subjects
Details
- ISSN :
- 2211601X
- Volume :
- 7
- Database :
- OpenAIRE
- Journal :
- Procedia Food Science
- Accession number :
- edsair.doi.dedup.....0e2c454482359b9940a41a8d3465c222
- Full Text :
- https://doi.org/10.1016/j.profoo.2016.02.073