Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven

Poultry Science

Volumn 80, Issue 4, 2001, Pages 515-521

  Murphy, R Y ^a   Johnson, E R ^a   Marks, B P ^a   Johnson, M G ^b   Marcy, J A ^b  

^a 3202 Bell Engineering Center   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Convection cooking; Listeria innocua; Poultry; Salmonella seftenberg

Indexed keywords

COLUMBA; GALLUS GALLUS; LISTERIA INNOCUA; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR SENFTENBERG;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; COMPARATIVE STUDY; FOOD; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; KINETICS; LISTERIA; METHODOLOGY; MICROBIOLOGY; SALMONELLA; TEMPERATURE; THERMODYNAMICS;

ANIMALS; CHICKENS; COLONY COUNT, MICROBIAL; CONVECTION; FOOD HANDLING; KINETICS; LISTERIA; POULTRY PRODUCTS; SALMONELLA; TEMPERATURE;

EID: 0035316158     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.4.515     Document Type: Article

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