000145606 001__ 145606
000145606 005__ 20241114112316.0
000145606 0247_ $$2doi$$a10.1016/j.foodres.2020.109042
000145606 0248_ $$2sideral$$a116889
000145606 037__ $$aART-2020-116889
000145606 041__ $$aeng
000145606 100__ $$0(orcid)0000-0002-4027-5637$$aGuillén, S.$$uUniversidad de Zaragoza
000145606 245__ $$aDifferences in resistance to different environmental stresses and non-thermal food preservation technologies among Salmonella enterica subsp. enterica strains
000145606 260__ $$c2020
000145606 5060_ $$aAccess copy available to the general public$$fUnrestricted
000145606 5203_ $$aIn this work the resistance of 15 strains belonging to 11 serovars of Salmonella enterica subsp. enterica to several different environmental stresses (acid, hydrogen peroxide, NaCl and heat) and non-thermal food preservation technologies (HHP, PEF, UV) was determined and compared. Results obtained showed that differences in resistance among strains, quantified as 2D-values, varied less than 2.4-fold for all agents, including heat if S. senftenberg 775W is excluded from the analysis. These results also indicate that variability in resistance among strains of the same serovar was comparable to inter-serovar variability. Salmonella strains that were the most resistant to a given stress were not more resistant to other types of stress. Nevertheless, a positive correlation was observed between the resistance of Salmonella strains to oxidative and osmotic stress, as well as between UV and PEF resistance. These results would be especially helpful in defining safe food preservation processes and might be very useful for improving quantitative microbiological risk assessments of Salmonella in food products. © 2020 Elsevier Ltd
000145606 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000145606 590__ $$a6.475$$b2020
000145606 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b9 / 143 = 0.063$$c2020$$dQ1$$eT1
000145606 592__ $$a1.479$$b2020
000145606 593__ $$aFood Science$$c2020$$dQ1
000145606 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000145606 700__ $$0(orcid)0000-0002-0397-1676$$aMarcén, M.$$uUniversidad de Zaragoza
000145606 700__ $$0(orcid)0000-0002-7971-4828$$aMañas, P.$$uUniversidad de Zaragoza
000145606 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, G.$$uUniversidad de Zaragoza
000145606 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000145606 773__ $$g132, 109042 (2020), [15 pp]$$pFood res. int.$$tFood Research International$$x0963-9969
000145606 85641 $$uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85079179599&doi=10.1016%2fj.foodres.2020.109042&partnerID=40&md5=92e1c8ab553cda80790f3493c7bfce47$$zTexto completo de la revista
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000145606 951__ $$a2024-11-14-10:17:42
000145606 980__ $$aARTICLE