Survival capacity determination of Salmonella enterica in samples of peanut butter commercially distributed in San José, Costa Rica
Peanut butter is a product with high content of grease and reduced water activity. This product had not been associated with the transmission of Salmonella until the late nineties. The aim of this work was to determine the survival time of two populations of Salmonella enterica inoculated in peanut...
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2016
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| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/336 |
In vitro preliminary assessment of aflatoxin ability of Aspergillus flavus from peanuts