Please use this identifier to cite or link to this item: https://doi.org/10.1111/j.1745-4565.2012.00382.x
Title: Changes in acid and heat resistance of salmonella newport and salmonella saintpaul stored in mango and pineapple juices
Authors: Yang, Y.
Teo, J.H.
Bang, W.-S.
Yuk, H.-G. 
Issue Date: Aug-2012
Source: 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
URI: http://scholarbank.nus.edu.sg/handle/10635/93256
ISSN: 01496085
DOI: 10.1111/j.1745-4565.2012.00382.x
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