Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy

International Journal of Food Microbiology

Volumn 160, Issue 3, 2013, Pages 219-226

  Schlisselberg, Dov B ^a   Kler, Edna ^a   Kalily, Emmanuel ^a   Kisluk, Guy ^a   Karniel, Ohad ^b   Yaron, Sima ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^b Goji Israel Ltd   (Israel)

Author keywords

Cooking; Foodborne pathogens; Ground beef; Radio frequency energy

Indexed keywords

GREEN FLUORESCENT PROTEIN;

ARTICLE; BACILLUS CEREUS; BACILLUS THURINGIENSIS; BACTERIAL SPORE; BEEF; COLONY FORMING UNIT; CONTROLLED STUDY; COOKING; ESCHERICHIA COLI; FAT CONTENT; FOOD POISONING; HEATING; INSTRUMENT STERILIZATION; INTERMETHOD COMPARISON; LISTERIA MONOCYTOGENES; NONHUMAN; RADIOFREQUENCY RADIATION; SALMONELLA TYPHIMURIUM; TEMPERATURE; THERMODYNAMICS;

BACILLUS CEREUS; BACILLUS THURINGIENSIS; ESCHERICHIA COLI; LISTERIA; LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 84872014745     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.10.017     Document Type: Article

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