Reduction, Prevention, and Control of Salmonella enterica Viable but Non-culturable Cells in Flour Food

Reduction, Prevention, and Control of Salmonella enterica Viable but Non-culturable Cells in Flour Food

The processing and storage conditions of flour food inevitably pose environmental stress, which promote bacteria to enter a viable but non-culturable (VBNC) state. The existence of VBNC cells causes false-negative detection in traditional culture-based detection methods, resulting in food quality an...

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Bibliographic Details
Main Authors: Yanmei Li, Tengyi Huang, Caiying Bai, Jie Fu, Ling Chen, Yi Liang, Kan Wang, Jun Liu, Xiangjun Gong, Junyan Liu
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-08-01
Series:Frontiers in Microbiology
Subjects:
Salmonella enterica
propidium monoazide
viable but non-culturable
environmental stress conditions
food system
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2020.01859/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2020.01859/full

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