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    Survival of an emerging foodborne pathogen : Group B Streptococcus (GBS) serotype III sequence type (ST) 283—under simulated partial cooking and gastric fluid conditions by Zwe, Ye Htut, Goh, Esther Zhu Hui, Chau, Man Ling, Aung, Kyaw Thu, Yuk, Hyun-Gyun

    Published 2020
    “…The mean D-values of four GBS strains ranging from 0.72 to 0.88 min in neutral pH tryptone soy broth at 56.4 °C and 0.44–1.43 min at pH 2.35 at 37 °C in simulated gastric fluid, were significantly lower (p < 0.05) than those of E. coli O157:H7 and L. monocytogenes. …”
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    Journal Article
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