Effects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating

Journal of Applied Microbiology

Volumn 106, Issue 6, 2009, Pages 1901-1907

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

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Beef; Heating; Salmonella Typhimurium DT104; Survival; Water activity

Indexed keywords

SALMONELLA; SURFACE WATERS;

% REDUCTIONS; CELL NUMBER; POINT ESTIMATE; S. TYPHIMURIUM; SALMONELLA TYPHIMURIUM; SALMONELLA TYPHIMURIUM DT104; SURVIVAL; TREATMENT TIME; W-VALUE; WATER ACTIVITY;

BEEF;

SURFACE WATER;

BACTERIUM; CELL ORGANELLE; INOCULATION; PATHOGEN; REDUCTION; SURFACE WATER; SURVIVAL;

AIR; ARTICLE; BACTERIAL SURVIVAL; BEEF; CELL COUNT; HEAT TREATMENT; HEATING; METHODOLOGY; NONHUMAN; SALMONELLA TYPHIMURIUM; STORAGE TEMPERATURE; VACUUM; WASTE MANAGEMENT;

SALMONELLA TYPHIMURIUM;

EID: 65549153209     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04154.x     Document Type: Article

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