Effects of storage and the presence of a beef microflora on the thermal resistance of Salmonella Typhimurium DT104 in beef and broth systems

Journal of Applied Microbiology

Volumn 102, Issue 6, 2007, Pages 1561-1569

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

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Beef; Beef microflora; Broth; Salmonella Typhimurium DT104; Thermal resistance

Indexed keywords

ALGAE; AMINO ACIDS; BEEF; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; POLYSACCHARIDES; SALMONELLA; TEMPERATURE;

BEEF MICROFLORA; BROTH; CELL/B.E; LOW-TEMPERATURE STORAGE; MICROFLORAE; MILD TEMPERATURES; PURE CULTURE; SALMONELLA TYPHIMURIUM; SALMONELLA TYPHIMURIUM DT104; SEROTYPE TYPHIMURIUM;

HEAT RESISTANCE;

AGAR; DEOXYCHOLIC ACID; LYSINE; XYLOSE;

BACTERIUM; FOOD SAFETY; HEATING; MEAT; STORAGE; SURVIVAL; TEMPERATURE TOLERANCE;

ARTICLE; BACTERIAL CELL; BACTERIAL COUNT; BACTERIAL SURVIVAL; BACTERIUM CULTURE; BATH; CONTROLLED STUDY; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; HEAT SENSITIVITY; HEAT TOLERANCE; HEATING; INOCULATION; LOW TEMPERATURE; MEAT; MICROFLORA; NONHUMAN; SALMONELLA TYPHIMURIUM; SOYBEAN; STATISTICAL SIGNIFICANCE;

NEGIBACTERIA; SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 34250674173     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.03223.x     Document Type: Article

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