Heat inactivation of Salmonella typhimurium DT104 in beef as affected by fat content

Letters in Applied Microbiology

Volumn 30, Issue 6, 2000, Pages 461-467

  Juneja, V K ^a,b   Eblen, B S ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACCIDENT PREVENTION; ANIMALS; CELL DEATH; CELL PROLIFERATION; HEAT RESISTANCE; SALMONELLA; SPECIFIC HEAT; THERMAL PROCESSING (FOODS);

CELL POPULATIONS; CIRCULATING WATERS; D VALUES; FAT CONTENTS; HEAT INACTIVATION; LAG PERIOD; SALMONELLA TYPHIMURIUM; TRYPTIC SOY AGARS; WATER BATHS; YEAST EXTRACTS;

BEEF;

AGAR; FAT; PYRUVATE SODIUM; WATER;

ANIMAL TISSUE; ARTICLE; BACTERIUM ISOLATE; CATTLE; CELL POPULATION; CHICKEN; CONTROLLED STUDY; COOKING; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PACKAGING; FOOD SAFETY; HEAT TOLERANCE; HEAT TREATMENT; INOCULATION; KINETICS; LETHALITY; MEAT; NONHUMAN; SALMONELLA TYPHIMURIUM; SOYBEAN; SURVIVAL; TEMPERATURE SENSITIVITY; WATER IMMERSION; YEAST;

ANIMALIA; BACTERIA (MICROORGANISMS); BOS TAURUS; GALLUS GALLUS; GLYCINE MAX; NEGIBACTERIA; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0034043465     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765x.2000.00755.x     Document Type: Article

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