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Inactivation and occurrence of sublethal injury of Salmonella Typhimurium under mild heat stress in broth

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Acknowledgments

This research was funded by the Grant Nos. 31171690, 31000779 and U1031003 from National Natural Science Foundation of China, Grant Nos. 2012AA101601 and 2011DFA31220 from the Ministry of Science and Technology of China, the Grants Nos. 10142201300 and 10DZ0503500 from Science and Technology Commission of Shanghai Municipality.

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Authors and Affiliations

  1. MOST-USDA Joint Research Center for Food Safety and Bor Luh Food Safety Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China

    Biao Suo, Chunlei Shi & Xianming Shi

  2. College of Food Science and Technology, Henan Agricultural University, 63 Nongye Rd., Zhengzhou, 450002, China

    Biao Suo

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  1. Biao Suo
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  2. Chunlei Shi
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  3. Xianming Shi
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Correspondence to Xianming Shi.

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Suo, B., Shi, C. & Shi, X. Inactivation and occurrence of sublethal injury of Salmonella Typhimurium under mild heat stress in broth. J. Verbr. Lebensm. 7, 125–131 (2012). https://doi.org/10.1007/s00003-012-0763-2

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  • DOI: https://doi.org/10.1007/s00003-012-0763-2

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