Thermal inactivation of Salmonella and Listeria monocytogenes in ground chicken thigh/leg meat and skin

Poultry Science

Volumn 83, Issue 7, 2004, Pages 1218-1225

  Murphy, R Y ^a   Osaili, T ^b   Duncan, L K ^b   Marcy, J A ^b  

^a 3202 Bell Engineering Center   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

D and z values; Listeria monocytogenes; Ready to eat poultry; Salmonella; Thermal inactivation

Indexed keywords

ANIMALIA; GALLUS GALLUS; LISTERIA; LISTERIA MONOCYTOGENES; SALMONELLA;

EID: 4344560802     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/83.7.1218     Document Type: Article

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