Thermal inactivation D- and Z-values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment

Poultry Science

Volumn 81, Issue 10, 2002, Pages 1578-1583

  Murphy, R Y ^a   Duncan, L K ^b   Berrang, M E ^c   Marcy, J A ^b   Wolfe, R E ^b  

^a 3202 Bell Engineering Center   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Fully cooked chicken; Listeria; Postcook; Salmonella; Thermal inactivation

Indexed keywords

COLUMBA; GALLUS GALLUS; LISTERIA; LISTERIA INNOCUA; SALMONELLA;

ANIMAL; ARTICLE; CHICKEN; FOOD; FOOD PACKAGING; HEAT; ISOLATION AND PURIFICATION; LISTERIA; MICROBIOLOGY; SALMONELLA; VACUUM;

ANIMALS; CHICKENS; FOOD PACKAGING; HEAT; LISTERIA; POULTRY PRODUCTS; SALMONELLA; VACUUM;

EID: 0036782941     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.10.1578     Document Type: Article

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