Drying parameters greatly affect the destruction of Cronobacter sakazakii and Salmonella Typhimurium in standard buffer and milk

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• 作者：Emilie Lang^a ; ^b ; Cyril Iaconelli^a ; Fiona Zoz^a ; Sté ; phane Guyot^a ; Pablo Alvarez-Martin^b ; Laurent Beney^a ; Jean-Marie Perrier-Cornet^a ; Patrick Gervais^a ; ^{patrick.gervais@u-bourgogne.fr}
• 关键词：Salmonella Typhimurium ; Cronobacter sakazakii ; Cultivability ; Milk ; Drying conditions
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：62
• 期：Complete
• 页码：82-91
• 全文大小：948 K
• 卷排序：62

文摘

The effects of drying conditions on both bacteria were evaluated. Initial drying rate greatly influenced the survival of foodborne pathogens. Final water activity level softly influenced the survival of foodborne pathogens. The food–pathogen pairing was a main parameter affecting the drying efficiency. This work suggests that drying may be a supplementary tool to ensure food safety.