Inactivation of Salmonella enteritidis during boiling of eggs

International Journal of Food Microbiology

Volumn 82, Issue 1, 2003, Pages 13-24

  Grijspeerdt, Koen ^a   Herman, Lieve ^a  

^a Min of Small Entpr Traders/Agric   (Belgium)

Author keywords

Eggs; Modeling; Salmonella enteritidis; Thermal inactivation

Indexed keywords

ANALYTICAL PARAMETERS; ARTICLE; BIOLOGICAL MODEL; CALIBRATION; CONTROLLED STUDY; EGG; EGG YOLK; HEATING; KINETICS; MICROBIOLOGICAL EXAMINATION; NONHUMAN; SAFETY; SALMONELLA ENTERITIDIS; TEMPERATURE; VALIDATION PROCESS;

ANIMALS; CHICKENS; COOKERY; EGGS; FEMALE; FOOD HANDLING; FOOD MICROBIOLOGY; HEAT; KINETICS; MODELS, BIOLOGICAL; SALMONELLA ENTERITIDIS; SALMONELLA FOOD POISONING; TIME FACTORS;

BACTERIA (MICROORGANISMS); SALMONELLA; SALMONELLA ENTERITIDIS;

EID: 0037445673     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00246-5     Document Type: Article

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