Effect of guava extracts on heat resistance of Salmonella Typhimurium

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
Appears in Collections:	Staff Publications

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