Salmonella
|
Micro-organisme |
Levensmiddel |
Tref (oC) |
D waarde
(minuten) |
z-waarde
(oC) |
|
Salmonella anatum |
melk |
65.6 |
1.4 |
5.0 |
|
Salmonella anatum |
gesmolten chocolade |
71.0 |
1200 |
|
|
Salmonella anatum |
gesmolten chocolade + 4% vocht |
71.0 |
210 |
|
|
Salmonella binza |
melk |
65.6 |
1.5 |
5.3 |
|
Salmonella cubana |
melk |
65.6 |
1,8 |
5.6 |
|
Salmonella eastborne |
melk chocolade |
71 |
270 |
|
|
Salmonella enteritidis |
vloeibaar ei |
57.2 |
2.58 |
3.3 |
|
Salmonella enteritidis |
vloeibaar ei |
60.0 |
0.36 |
3.3 |
|
Salmonella meleagridis |
melk |
65.6 |
||
|
Salmonella |
melk |
65.6 |
1.1 |
5.4 |
|
Salmonella newbrunswick |
melk |
65.6 |
1.3 |
4.5 |
|
Salmonella senftenberg |
vloeibaar ei |
55.0 |
34.3 |
5.3 |
|
Salmonella senftenberg |
vloeibaar ei |
60.0 |
5.6 |
5.3 |
|
Salmonella senftenberg |
vloeibaar ei |
64.0 |
2.8 |
5.3 |
|
Salmonella senftenberg |
gehakt rundvlees |
58.0 |
15.2 |
6.24 |
|
Salmonella senftenberg |
gehakt rundvlees |
63.0 |
2.08 |
6.24 |
|
Salmonella senftenberg |
runderbouillon |
65.5 |
0.66 |
|
|
Salmonella senftenberg |
erwtensoep |
65.5 |
1.11 |
5.6 |
|
Salmonella senftenberg |
magere melk |
65.5 |
1.11 |
|
|
Salmonella senftenberg |
melk |
65.5 |
0.56 |
4.4 |
|
Salmonella senftenberg |
melk |
65.6 |
34 |
4.4 |
|
Salmonella senftenberg |
melk chocolade |
70 |
480 |
18.9 |
|
Salmonella senftenberg |
melk chocolade |
71 |
276 |
|
|
Salmonella tennessee |
melk |
65.6 |
1,.4 |
4.9 |
|
Salmonella typhimurium |
melk chocolade |
70 |
1050 |
17.7 |
|
Salmonella typhimurium |
melk chocolade |
71 |
396 |
|
|
Salmonella typhimurium |
10% melkpoeder oplossing |
55.2 |
4.7 |
4.5 |
|
Salmonella typhimurium |
vloeibaar ei + 10% sucrose |
60.0 |
0.60 |
4.6 |
|
Salmonella typhimurium |
melk |
57.2 |
1.7 |
5.3 |
|
Salmonella typhimurium |
melk |
62.8 |
0.11 |
5.3 |
|
Salmonella typhimurium |
gehakt rundvlees |
57.0 |
2.1-2.7 |
6.5 |
|
Salmonella typhimurium |
gehakt rundvlees |
63.0 |
0.36 |
6.5 |
|
Salmonella typhimurium |
gesmolten chocolade |
70.0 |
816.0 |
|
|
Salmonella typhimurium |
gesmolten chocolade |
90.0 |
75.0 |
|
|
Salmonella typhimurium |
BHI-medium |
57.0 |
4.6 |
4.3 |
|
Salmonella typhimurium |
TSB-medium |
58.0 |
5.0 |
7.3 |
|
Salmonella typhimurium |
suikeroplossing met aw 0.98 |
60.0 |
0.6 |
7.6 |
|
Salmonella typhimurium |
suikeroplossing met aw 0.83 |
71.1 |
7.5 |
7.6 |
|
Salmonella |
runder gehakt |
57.2 |
4.2 |