@article{jimenez2015assessment,
  title = {Assessment of fate of Argentinean Salmonella serotypes studied under different conditions of growing factors},
  author = {Susana María Jimenez and Rita Archelasqui and   María Sara Salsi and María del Carmen Tiburzi and María Alejandra Moguilevsky and María Elida Pirovani},
  year = 2015,
  url = {https://ibimapublishing.com/articles/JVM/2015/985090/},
  journal = {Journal of Virology and Microbiology},
  volume = 2015 (2015,
  pages = 16,
  doi = 10.5171/2015.985090,
  abstract = {Salmonella has emerged as the leading cause of human infections in many countries, with poultry and avian environment, being the main source of the pathogen (FAO/WHO, 2002; Alali et al., 2012). Salmonella control is important for human exposure reduction. The aim of this research was to evaluate the fate of Salmonella serotypes as a result of the effect of pH, temperature (T) and water activity (aw). Assays were done varying one factor each time or all three simultaneously. The effect of initial inoculum size was also analyzed. Strains of Salmonella were isolated from chicken carcasses and avian environment. No Salmonella strain grew at pH 3.6; 60% grew at 3.7; and 100% developed from 3.8. At aw 0.95, all strains grew, but none at 0.94. One strain grew at 5.5ºC, minimum tested temperature. The influence of inoculum size on Salmonella strain fate was demonstrated. Response Surface Methodology (RSM) by Box-Behnken, (1960) was used to evaluate combined effects of parameters on Salmonella Newport. Temperature was the major incident factor, followed by pH and aw. At 20°C, it grew at each combination of pH and aw, whereas at 7°C, decrease was observed in all tests. At 13.5°C, response varied according to pH and aw. Results suggest that adjustments are needed for safety assurance in food production. Data obtained give information from developing countries for Salmonella Risk Assessment in foods.},
  keywords = {Salmonella, growing factors, food safety, Salmonella Risk Assessment.},
  note = Article ID: 985090
}