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This study developed predictive models to describe the behavior of Staphylococcus aureus in sweet pumpkin salad. A five‐strain mixture of S. aureus was inoculated in 5‐g portions of sweet pumpkin salad. The samples were stored at 10–30C, and cell counts were enumerated. The growth data were fitted to the Baranyi model to calculate lag‐phase duration (h), maximum specific growth rate (Log cfu/g/h),...
Bacillus cereus strains were inoculated into tryptic soy broth (TSB) and incubated (7–35°C). Exponential and stationary phase cells were subjected to TSB plus sodium hypochlorite (0–3.6%), hydrogen peroxide (0–0.28%), and acetic acid (0–1.5%). Populations were counted on tryptic soy agar. Linear regression was fitted to survival data to calculate death rates. Cell counts decreased at 7°C. Differences...
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