THE EFFECT OF WATER ACTIVITY REDUCTION AND ELEVATED TEMPERATURE ON VIABILITY OF SALMONELLA TYPHIMURIUM

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SHOA HASANI A.R.; HAMDI K.; AKHAVAN SEPAHI A.; KHANAFARI A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2011 | Volume:8 | Issue:1 (29) Page(s): 28-33

Download Full-Text

Persian Verion

View:

816

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF WATER ACTIVITY REDUCTION AND ELEVATED TEMPERATURE ON VIABILITY OF SALMONELLA TYPHIMURIUM

Author(s)

SHOA HASANI A.R. | HAMDI K. | AKHAVAN SEPAHI A. | KHANAFARI A. | Issue Writer Certificate

Keywords

SALMONELLA TYPHIMURIUMQ4

SUCROSEQ4

HEAT TOLERANCEQ4

WATER ACTIVITYQ4

Abstract

Introduction: SALMONELLA TYPHIMURIUM is an international food-borne pathogen, which regularly causes 3 million cases of death worldwide each year. Due to the fact that a sugar like SUCROSE has many applications in the food industries; therefore the aim of this study is to find out the effect of WATER ACTIVITY when SUCROSE is utilized, on the SALMONELLA TYPHIMURIUM viability at high temperatures. Materials and Methods: Tripticase Soy Broth (TSB) supplemented with different concentrations of SUCROSE was prepared. These media that have different WATER ACTIVITY were inoculated with S. typhimurium and they were heat treated with a range of 50 to 80°C degree temperature. Viable counts of the organisms after heat treatment were performed using Blood agar plates.Results: The result showed that, at temperatures more than 70°C, Salmonella cells at low aw were more heat tolerant than those at a higher aw but below 65°C the reverse was true. The bacteria present in different aw value indicated dramatic changes in morphological characteristics.Conclusion: The bacteria namely SALMONELLA TYPHIMURIUM in low aw environments might tolerate higher thermal processes.

Cites

No record.

References

No record.

Cite

APA: Copy

SHOA HASANI, A.R., HAMDI, K., AKHAVAN SEPAHI, A., & KHANAFARI, A.. (2011). THE EFFECT OF WATER ACTIVITY REDUCTION AND ELEVATED TEMPERATURE ON VIABILITY OF SALMONELLA TYPHIMURIUM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 8(1 (29)), 28-33. SID. https://sid.ir/paper/143451/en

Vancouver: Copy

SHOA HASANI A.R., HAMDI K., AKHAVAN SEPAHI A., KHANAFARI A.. THE EFFECT OF WATER ACTIVITY REDUCTION AND ELEVATED TEMPERATURE ON VIABILITY OF SALMONELLA TYPHIMURIUM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2011;8(1 (29)):28-33. Available from: https://sid.ir/paper/143451/en

IEEE: Copy

A.R. SHOA HASANI, K. HAMDI, A. AKHAVAN SEPAHI, and A. KHANAFARI, “THE EFFECT OF WATER ACTIVITY REDUCTION AND ELEVATED TEMPERATURE ON VIABILITY OF SALMONELLA TYPHIMURIUM,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 8, no. 1 (29), pp. 28–33, 2011, [Online]. Available: https://sid.ir/paper/143451/en

Related Journal Papers