Genetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat.

Abstract excerpt

WGS is used to define if isolates are "in" or "out" of an outbreak and/or microbial root cause investigation. No threshold of genetic differences is fixed and the conclusions on similarity between isolates are mainly based on the knowledge generated from previous outbreak investigations and reported mutation rates. Mutation rates in Salmonella when exposed to food processing conditions are lacking. Thus, in this...

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Food Handling
• Share to Food Microbiology