Salmonellaspecies may be sub-lethally injured and in low numbers in dried or processed foods. The occurrence of other bacteria as well as components of the food sample may deter growth and recuperation of Salmonella.
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Salmonellaspecies may be sub-lethally injured and in low numbers in dried or processed foods. The occurrence of other bacteria as well as components of the food sample may deter growth and recuperation of Salmonella.