Thermal pasteurization requirements for the inactivation of Salmonella in foods

Food Research International

Volumn 45, Issue 2, 2012, Pages 695-699

  Silva, Filipa V M ^a   Gibbs, Paul A ^b,c  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b LEATHERHEAD FOOD RESEARCH   (United Kingdom)

^c CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Heat; Pasteurization; Poultry; Refrigeration; Safety; Salmonella; Senftenberg; Thermal resistance

Indexed keywords

COOKED FOOD; FOOD CONTAMINATION; HEAT; HEATING TEMPERATURES; LOG REDUCTIONS; MEAT PRODUCTS; MILD TEMPERATURES; MODIFIED ATMOSPHERE; PEANUT BUTTER; REFRIGERATED STORAGES; SALMONELLA SPP; SENFTENBERG; SHELF LIFE;

ACCIDENT PREVENTION; FOOD PRESERVATION; HEAT RESISTANCE; MICROORGANISMS; PASTEURIZATION; POULTRY; REFRIGERATION; SALMONELLA; THERMOCOUPLES;

FOOD MICROBIOLOGY;

ANIMALIA; ARACHIS HYPOGAEA; SALMONELLA; THEOBROMA CACAO;

EID: 84857409521     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.06.018     Document Type: Article

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