Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs

Journal of Applied Microbiology

Volumn 83, Issue 4, 1997, Pages 438-444

  Schuman, J D ^a   Sheldon, B W ^a   Vandepopuliere, J M ^b   Ball, H R ^c  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MISSOURI   (United States)

^c MG Waldbaum Co   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HEAT TREATMENT; SALMONELLA;

BATH TEMPERATURES; D VALUES; DECIMAL REDUCTION; EFFECT OF WATER; IMMERSION HEATS; REDUCTION TIME; SALMONELLA ENTERITIDIS; SHELL EGGS; UP PERIOD; WATER BATHS;

RAIN;

ARTICLE; COOKING; EGG; FOOD PROCESSING; HEAT TREATMENT; NONHUMAN; SALMONELLA ENTERITIDIS;

EID: 0030848705     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1997.00253.x     Document Type: Article

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