Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells

Abstract

The mechanical glass transition temperature ( T g ) of dried Cronobacter sakazakii cells varied depending on differences in drying methods and water activity (a w ) levels. Because the T g of the dried bacterial cells varied depending on the drying method and a w , the T g will play an important role as an operational factor in the optimization of dry food processing for controlling microbial contamination in the future.

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