Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties

Meat Science

Volumn 101, Issue , 2015, Pages 25-32

  Manios, Stavros G ^a,b   Skandamis, Panagiotis N ^b  

^a CRANFIELD UNIVERSITY   (United Kingdom)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Beef patties; Escherichia coli O157:H7; Freezing; Salmonella spp.; Thawing cooking

Indexed keywords

BEEF; DEFROSTING; ESCHERICHIA COLI; FREEZING; MEATS; OVENS; PATHOGENS; SALMONELLA; THAWING;

BEEF PATTIES; COOKING PROCESS; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; FROZEN STORAGE; GROUND BEEF; INTERNAL TEMPERATURE; SALMONELLA SPP;

COOKING;

ESCHERICHIA COLI; SALMONELLA;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; COOKING; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; FREEZING; GROWTH AND DEVELOPMENT; HOT TEMPERATURE; HUMANS; MEAT; MEAT PRODUCTS; METHODS; MICROBIOLOGY; SALMONELLA; TEMPERATURE;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; COOKING; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; FREEZING; HOT TEMPERATURE; HUMANS; MEAT; MEAT PRODUCTS; SALMONELLA; TEMPERATURE;

EID: 84911164220     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.10.031     Document Type: Article

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