The effect of incubation temperature and inoculum size on growth of salmonellae in minced beef

International Journal of Food Microbiology

Volumn 6, Issue 1, 1988, Pages 57-65

  Mackey, B M ^a   Kerridge, A L ^b  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b Metal Box Research and Development Wantage OX12 9BP UK ^*

Author keywords

Beef, minced; Growth; Incubation temperature; Inoculum size; Lag times; Salmonella

Indexed keywords

BEEF; INOCULUM; NONHUMAN; SALMONELLA; TEMPERATURE;

ANIMAL; CATTLE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FOOD MICROBIOLOGY; MEAT; SALMONELLA; TEMPERATURE;

EID: 0023838854     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(88)90085-2     Document Type: Article

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