Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109849
Abstract: Abstract This study assessed the fate of Salmonella enterica (S. Enteritidis and S. Typhimurium) on cut peppers (Capsicum annuum L.) at two initial levels (4.5 or 2.5 log CFU/g) over six days (0–144 h) at nine… read more here.
Keywords: cut peppers; temperature; enterica; cut ... See more keywords