In conclusion, the inhibiting effec

In conclusion, the inhibiting effect of high levels of the natural
pork microbiota on growth of Salmonella was temperature dependent,
i.e. below 15
C, growth of Salmonella stopped or slowed down
considerably when the natural microbiota reached its MPD,
whereas above 15
C, growth of Salmonella continued after the
natural microbiota had reached its MPD. This effect was well
described by the new expanded Jameson-effect model and by the
classical LotkaeVolterra model. We believe the developed interaction
models for ground pork will be valuable for future exposure
and risk assessments to predict concentrations of Salmonella and
thereby contribute to evaluation of the risk of Salmonella infections

ผลลัพธ์ (อังกฤษ) 2:

In conclusion, The inhibiting Effect of High levels of The natural
Pork microbiota on growth of Salmonella was Temperature dependent,
IE Below 15? C, growth of Salmonella stopped or slowed down
Considerably When The natural microbiota reached ITS MPD,
whereas above 15? C,. Continued growth of Salmonella After The
natural microbiota had reached ITS MPD. Effect Well this was
described by The New Expanded Jameson-Effect Model and by The
Classical Model LotkaeVolterra. The Interaction Believe we developed
models for Ground Pork Will be valuable for Future Exposure
Assessments to Predict concentrations and risk of Salmonella and
thereby contribute to Evaluation of The risk of Salmonella Infections.