Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro)

International Journal of Food Microbiology

Volumn 166, Issue 1, 2013, Pages 15-20

  Osaili, Tareq M ^a   Al Nabulsi, Anas A ^a   Shaker, Reyad R ^a   Olaimat, Amin N ^b   Jaradat, Ziad W ^a   Holley, Richard A ^b  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Chicken shawirma; D value; Gyro; Salmonella; Thermal inactivation

Indexed keywords

ANIMAL TISSUE; ARTICLE; BACTERIAL STRAIN; BATH; CHICKEN; CONTROLLED STUDY; COOKING; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; HEAT TREATMENT; INOCULATION; NONHUMAN; PIGEON THORAX; RAW FOOD; SALMONELLA TYPHIMURIUM; SKIN; TEMPERATURE;

EID: 84880318083     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.06.009     Document Type: Article

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