Thermal lethality of Salmonella Senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot water pasteurization

Journal of Food Protection

Volumn 65, Issue 10, 2002, Pages 1561-1564

  Murphy, R Y ^a   Berrang, M E ^a  

^a University of Arkansas   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); GALLUS GALLUS; LISTERIA; LISTERIA INNOCUA; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR SENFTENBERG;

EID: 0036801514     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.10.1561     Document Type: Article

References (12)

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2. Beumer, R. R., M. C. te Gifel, E. de Boer, and F. M. Rombouts. 1996. Growth of Listeria monocytogenes on sliced cooked meat products. Food Microbiol. 13:333-340.
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6. Murphy, R. Personal communication.
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9. Murphy, R. Y., B. P. Marks, E. R. Johnson, M. G. Johnson, and H. Chen. 2000. Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium. J. Food Sci. 65:706-710.
10. Mood, A. M., F. A. Graybill, and D. C. Boes. 1974. Special parametric families of univariate distributions, p. 119-120. In D. Blackwell and H. Solomon (ed.). Introduction to the theory of statistics, 3rd ed. McGraw-Hill, New York.
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