Please use this identifier to cite or link to this item: https://doi.org/10.1007/s10068-013-0280-9
Title: Effect of guava extracts on heat resistance of Salmonella Typhimurium
Authors: Lim, S.-W.
Kim, S.-W.
Lee, S.-C.
Yuk, H.-G. 
Keywords: guava extract
heat resistance
organic solvent
phenolic compound
Salmonella Typhimurium
Issue Date: 2013
Citation: Lim, S.-W., Kim, S.-W., Lee, S.-C., Yuk, H.-G. (2013). Effect of guava extracts on heat resistance of Salmonella Typhimurium. Food Science and Biotechnology 22 (6) : 1779-1782. ScholarBank@NUS Repository. https://doi.org/10.1007/s10068-013-0280-9
Abstract: The effect of exposure of Salmonella Typhimurium to guava extracts on bacterial heat resistance was investigated. After exposure to guava extracts for 3 h, the heat resistance of S. Typhimurium was determined at 57°C. Exposure of cells to guava extracts decreased D-values in the range of 18% to 52%, compared with unexposed cells. The lowest D-value was observed in cell exposed to acetone extracts of guava fruits. Exposure to guava extracts can make cells more sensitive to heat treatment. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
Source Title: Food Science and Biotechnology
URI: http://scholarbank.nus.edu.sg/handle/10635/76019
ISSN: 12267708
DOI: 10.1007/s10068-013-0280-9
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