Growth Response of Salmonella Typhimurium as a Function of Temperature, pH, Organic and Inorganic acids, and NaCl Concentration

Salmonella is still one of the most important pathogens related with food borne outbreaks.This study was designed to examine the combined effects of different levels of pH (7.4, 6.4, and 5.4), acids (acetic, citric and hydrochloric acid), temperatures (35 ˚C and 25 ˚C), and NaCl concentrations (0.5, 3 and 6%, w/v), on growth of Salmonella Typhimurium in brain heart infusion broth. The experiment conducted is triplicate. Growth was monitored byvisible turbidity over a 30-day period.To evaluate effects of explanatory variable on time to detect (TTD) the bacterial growth, parametric survival models based on the weibull distribution was used. According to our results, the growth of S.Typhimurium was affected significantly(P)