Growth Kinetics Parameters of Salmonella spp. in the Peel and in the Pulp of Custard Apple (Annona Squamosa)
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- 作者：Ana Carolina B. Rezende ; Juliana Crucello ; Rafael Chelala Moreira ; Anderson de Souza Sant&rsquo ; Ana
- 关键词：Salmonella ; custard apple ; Predictive modelling ; growth ; tropical fruits.
- 刊名：Procedia Food Science
- 出版年：2016
- 出版时间：2016
- 年：2016
- 卷：7
- 期：Complete
- 页码：1-4
- 全文大小：376 K
文摘
The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of m>Salmonella m> spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of m>Salmonella m> spp. (S. Typhimurium, m>S m>. Enteretidis and m>S m>. Montevideo) and further stored at 10, 15, 20 and 30°C. m>Salmonella m> can survive and multiply in both, the peel and in the pulp of the custard apple. Lower temperatures retard, but do not prevent m>Salmonella m> growth.