Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

The effects of previous Salmonella Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry-fermented sausage. S. Typhimurium following 24 h h...

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Bibliographic Details
Main Authors: Yhan S. Mutz, Denes K. A. Rosario, Patricia C. Bernardes, Vania M. F. Paschoalin, Carlos A. Conte-Junior
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-04-01
Series:Frontiers in Microbiology
Subjects:
inactivation kinetics
Weibull model
dry-cured meat
non-thermal technology
food safety
preservation of sensory characteristics
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2020.00591/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2020.00591/full

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