Influence of genetic and environmental factors on the response of Salmonella to heat on red meat

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Influence of genetic and environmental factors on the response of Salmonella to heat on red meat

Salmonella is one of the leading causes of foodborne bacterial gastroenteritis worldwide. Heating of red meat is a way to control the spread of Salmonella on it. This study investigated the survival of different Salmonella strains exposed to different types of heat treatment on red meat and in red m...

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Bibliographic Details
Main Author:	Sarjit, Amreeta
Format:	Thesis
Published:	Curtin University 2020
Online Access:	http://hdl.handle.net/20.500.11937/83065

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