Growth response of Salmonella typhimurium as a function of temperature, pH, organic and inorganic acids, and NaCl concentration
2012
Tayebe Zeinali | Saeid Khanzadi | Abdollah Jamshidi | Mohammad Azizzadeh
Salmonella is still one of the most important pathogens related with foodborne outbreaks.This study was designed to examine the combined effects of different levels of pH (7.4, 6.4, and 5.4), acids (acetic, citric and hydrochloric acid), temperatures (35 °C and 25 °C), and NaCl concentrations (0.5, 3 and 6%, w/v), on growth of Salmonella typhimurium in brain heart infusion broth. The experiment conducted in triplicate. Growth was monitored by visible turbidity over a 30-day period.To evaluate the effects of explanatory variable on time to detect (TTD) the bacterial growth, parametric survival models based on the weibull distribution was used. According to our results, the growth of S.typhimurium was affected significantly (P
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