Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Bacterial Strains and Obtention of Bacterial Suspensions
2.2. Growth Curves
2.3. Thermal Treatments
2.4. Supplementation Assays
2.5. Growth Curve Fitting and Statistical Analysis
3. Results
3.1. Effect of Initial Concentration on the Growth Fitness of Salmonella in Raw and Pasteurized Liquid Whole Egg
3.2. Effect of the Intensity of the Whole Liquid Egg Pasteurization Treatment on the Growth Fitness of Salmonella Enteritidis Cells
3.3. Effect of the Supplementation with Egg White Proteins with Known Antimicrobial Properties
3.4. Effect of Iron Supplementation
4. Discussion
Author Contributions
Funding
Conflicts of Interest
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Guillén, S.; Marcén, M.; Álvarez, I.; Mañas, P.; Cebrián, G. Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg. Proceedings 2021, 70, 21. https://doi.org/10.3390/foods_2020-07661
Guillén S, Marcén M, Álvarez I, Mañas P, Cebrián G. Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg. Proceedings. 2021; 70(1):21. https://doi.org/10.3390/foods_2020-07661
Chicago/Turabian StyleGuillén, Silvia, María Marcén, Ignacio Álvarez, Pilar Mañas, and Guillermo Cebrián. 2021. "Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg" Proceedings 70, no. 1: 21. https://doi.org/10.3390/foods_2020-07661
APA StyleGuillén, S., Marcén, M., Álvarez, I., Mañas, P., & Cebrián, G. (2021). Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg. Proceedings, 70(1), 21. https://doi.org/10.3390/foods_2020-07661