Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes

Food Control

Volumn 13, Issue 1, 2002, Pages 33-40

  Passos, Maria Helena C R ^a   Kuaye, Arnaldo Y ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Beef hamburger; Listeria monocytogenes; Thermal destruction

Indexed keywords

FAT; SODIUM CHLORIDE; SOYBEAN PROTEIN;

ARTICLE; BACTERIAL CELL; BACTERIAL STRAIN; BEEF CATTLE; COMMERCIAL PHENOMENA; COOKING; FAT CONTENT; FOOD ANALYSIS; FOOD PROCESSING; FOOD SAFETY; HEAT; INOCULATION; LISTERIA MONOCYTOGENES; NONHUMAN; ROOM TEMPERATURE; TEMPERATURE DEPENDENCE;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES;

EID: 15944367365     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(01)00080-9     Document Type: Article

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