{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T13:53:14Z","timestamp":1777643594335,"version":"3.51.4"},"reference-count":35,"publisher":"SAGE Publications","issue":"2","license":[{"start":{"date-parts":[[2017,10,10]],"date-time":"2017-10-10T00:00:00Z","timestamp":1507593600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2018,3]]},"abstract":"<jats:p>\n                    The objective of this study was to evaluate the behavior of Salmonella Enteritidis and Salmonella Typhimurium, the two most important serovars of salmonellosis , during the fermentation of yogurt. The microorganisms were enumerated in milk throughout the fermentation process at three initial inoculum levels (3, 5 and 7\u2009log\u2009CFU\/mL). DMFit software was used in the fitting procedure of the data (IFR, Norwich, UK, Version 3.5). The data provided sigmoidal curves that were successfully displayed with the Baranyi model. The results showed that the initial inoculum level did not affect the growth for both pathogens; thus, the \u00b5\n                    <jats:sub>max<\/jats:sub>\n                    values (maximum specific growth rate) did not significantly differ across all the contamination levels, ranging from 0.26 to 0.38 for S. Enteritidis and from 0.50 to 0.56\u2009log\u2009CFU\/g\/h for S. Typhimurium ( P\u2009&gt;\u20090.05). However, the \u00b5\n                    <jats:sub>max<\/jats:sub>\n                    values significantly differed between the two serovars ( P\u2009&lt;\u20090.05). The \u03bb values (lag time) did not have a clear trend in either of the pathogens. The present study showed that Salmonella can survive the fermentation process of milk even at a low contamination level. In addition, the models presented in this study can be used in quantitative risk assessment studies to estimate the threat to consumers.\n                  <\/jats:p>","DOI":"10.1177\/1082013217734089","type":"journal-article","created":{"date-parts":[[2017,10,10]],"date-time":"2017-10-10T09:29:37Z","timestamp":1507627777000},"page":"110-116","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":10,"title":["Modeling the survival of\n                    <i>Salmonella<\/i>\n                    Enteritidis and\n                    <i>Salmonella<\/i>\n                    Typhimurium during the fermentation of yogurt"],"prefix":"10.1177","volume":"24","author":[{"given":"Derya","family":"Savran","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Ankara University, Ankara, Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fernando","family":"P\u00e9rez-Rodr\u00edguez","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of C\u00f3rdoba, C\u00f3rdoba, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"A Kadir","family":"Halkman","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Ankara University, Ankara, Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2017,10,10]]},"reference":[{"key":"bibr1-1082013217734089","doi-asserted-by":"publisher","DOI":"10.3923\/ijds.2006.21.26"},{"key":"bibr2-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1080\/10942910801995606"},{"key":"bibr3-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1046\/j.1471-0307.2003.00118.x"},{"key":"bibr4-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1177\/1082013212455343"},{"key":"bibr5-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2002.tb08743.x"},{"key":"bibr6-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2005.06.002"},{"key":"bibr7-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1016\/0168-1605(94)90157-0"},{"key":"bibr8-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1016\/0168-1605(94)00154-X"},{"key":"bibr9-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1515\/pjvs-2015-0005"},{"key":"bibr10-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1016\/S0944-5013(99)80029-9"},{"key":"bibr11-1082013217734089","unstructured":"CDC. (2011). Estimates of foodborne illness in the United States. Centers for Disease Control and Prevention. Available at: www.cdc.gov\/foodborneburden\/pdfs\/factsheet_a_findings_updated4-13.pdf (accessed 06 February 2017)."},{"key":"bibr12-1082013217734089","doi-asserted-by":"crossref","unstructured":"Cirone K, Huberman Y, Morsella C, M\u00e9ndez L, Jorge M and Paolicchi F. (2013). Growth of\n                      Mycobacterium avium\n                      subsp.\n                      paratuberculosis\n                      ,\n                      Escherichia coli\n                      , and\n                      Salmonella\n                      Enteritidis during preparation and storage of yogurt.\n                      ISRN Microbiol\n                      2013: 1\u20137.","DOI":"10.1155\/2013\/247018"},{"key":"bibr13-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.02.047"},{"key":"bibr14-1082013217734089","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2012.03.012"},{"issue":"2","key":"bibr15-1082013217734089","first-page":"1","volume":"2","author":"Ezeonu CS","year":"2017","journal-title":"Advances in Biotechnology and Microbiology"},{"key":"bibr16-1082013217734089","unstructured":"FDA. (2012). Interactive food defense workshop with government & industry representatives at the 2012 food safety summit. Food and Drug Administration. 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