Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
