Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products
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DOI: 10.1371/journal.pone.0192457
Abstract: Due to recent large outbreaks, peanuts have been considered a product of potential risk for Salmonella. Usually, peanut products show a low water activity (aw) and high fat content, which contribute to increasing the thermal… read more here.
Keywords: atcc 14028; long term; term kinetics; salmonella typhimurium ... See more keywords