The survival and control of Salmonella in low water activity foods' environments

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The survival and control of Salmonella in low water activity foods' environments

A number of large scale Salmonella outbreaks have been associated with low aw food products where the significant causal factor was most likely cross-contamination. These studies sought to both: assess Salmonella survival and survival mechanisms when dried onto stainless steel under simulated food f...

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Bibliographic Details
Main Author:	Margas, Edyta
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2016
Online Access:	https://eprints.nottingham.ac.uk/33785/

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