https://www.selleckchem.com/pr....oducts/sch772984.htm
In this work the resistance of 15 strains belonging to 11 serovars of Salmonella enterica subsp. enterica to several different environmental stresses (acid, hydrogen peroxide, NaCl and heat) and non-thermal food preservation technologies (HHP, PEF, UV) was determined and compared. Results obtained showed that differences in resistance among strains, quantified as 2D-values, varied less than 2.4-fold for all agents, including heat if S. senftenberg 775W is excluded from the analysis. These results also indicate that variability in resi