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|Title:||Changes in acid and heat resistance of salmonella newport and salmonella saintpaul stored in mango and pineapple juices|
|Citation:||Yang, Y., Teo, J.H., Bang, W.-S., Yuk, H.-G. (2012-08). Changes in acid and heat resistance of salmonella newport and salmonella saintpaul stored in mango and pineapple juices. Journal of Food Safety 32 (3) : 311-317. ScholarBank@NUS Repository. https://doi.org/10.1111/j.1745-4565.2012.00382.x|
|Abstract:||The aim of this study was to investigate survival of Salmonella Newport and Salmonella Saintpaul in simulated gastric fluid (SGF) at pH 1.9 or at 56C after storage in mango or pineapple juice at 4 or 24C for 24h. In SGF, only Salmonella Saintpaul adapted to mango juice at 4C significantly (P|
|Source Title:||Journal of Food Safety|
|Appears in Collections:||Staff Publications|
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