Influence of the Initial Cell Number on the Growth Fitness of <i>Salmonella</i> Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk

Influence of the Initial Cell Number on the Growth Fitness of <i>Salmonella</i> Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk

<i>Salmonella</i> growth in egg and egg products has been widely studied, but there are still some aspects that are not fully known. The objective of this work was to study the influence of the initial cell number on the growth fitness of <i>Salmonella</i> Enteritidis in raw...

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Bibliographic Details
Main Authors: Silvia Guillén, María Marcén, Ignacio Álvarez, Pilar Mañas, Guillermo Cebrián
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
egg products
inoculum dose
growth rate
thermal treatments
foodborne pathogen
Online Access:https://www.mdpi.com/2304-8158/10/7/1621

Internet

https://www.mdpi.com/2304-8158/10/7/1621

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