Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort

Journal of Applied Microbiology

Volumn 88, Issue 4, 2000, Pages 626-632

  Bolton, D J ^a,d   McMahon, C M ^a   Doherty, A M ^a   Sheridan, J J ^a   McDowell, D A ^b   Blair, I S ^b   Harrington, D ^c  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

^c TEAGASC   (Ireland)

^d FOOD SAFETY AUTHORITY OF IRELAND   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

DISEASES; LISTERIA;

D VALUES; IN-VACUUM; L.MONOCYTOGENES; LABORATORY CONDITIONS; LISTERIA MONOCYTOGENES; MINCED BEEF; PRE-HEATING; THERMAL INACTIVATION; WATER BATHS; YERSINIA ENTEROCOLITICA;

BEEF;

ARTICLE; COOKING; FOOD CONTAMINATION; FOOD CONTROL; FOOD PROCESSING; HEATING; LISTERIA MONOCYTOGENES; YERSINIA ENTEROCOLITICA;

LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; YERSINIA ENTEROCOLITICA;

EID: 0034000997     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2000.01001.x     Document Type: Article

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