The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh

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The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh

The purpose of this study was to assess the influence of the association of Listeria and Salmonella with shrimp surfaces on the effects of temperature, chlorine and acids on their survival. Planktonic, attached and colonized cells of Listeria monocytogenes Scott A, L. monocytogenes V7, Salmonella Se...

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Bibliographic Details
Main Authors:	Wan Norhana, M., Poole, S., Deeth, H., Dykes, Gary
Format:	Journal Article
Published:	2010
Online Access:	http://hdl.handle.net/20.500.11937/26999

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