Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken

Journal of Food Engineering

Volumn 76, Issue 1, 2006, Pages 32-40

  McCann, M S ^a   Sheridan, J J ^a   McDowell, D A ^b   Blair, I S ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CELLS; DECONTAMINATION; ESCHERICHIA COLI; HEAT RESISTANCE; STEAM; THERMAL EFFECTS;

OVERALL EFFICIENCY; PASTEURISATION; SALMONELLA TYPHIMURIUM DT104; SELECTIVE OVERLAY RESUSCITATION METHOD;

FOOD PRESERVATION;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI O157:H7; SALMONELLA TYPHIMURIUM;

EID: 33645030704     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.024     Document Type: Article

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