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Filtering by: Academic Affiliation Food Technology Degree Level Bachelor's

Relative Resistance of the Red, Dry, and Rough (RDAR) and Smooth and White (SAW) Morphotypes expressed by Salmonella to a steam blanching treatment

Creator:

Callahan, Selena and Waite-Cusic, Joy

Abstract:

The acquired ability of Salmonella to express varying morphotypes when placed in nutrient-limited conditions is hypothesized to predict increased resistance to food processing interventions. Two of the morphotypes expressed by Salmonella are Red, Dry and Rough (RDAR) and Smooth and White (SAW). Increased resistance is predicted for the RDAR morphotype...

Resource Type:

Poster