Time-Temperature Effects on Salmonellae and Staphylococci in Foods: II. Thermal Death Time Studies
AUTOR(ES)
Angelotti, Robert
RESUMO
Thermal death time studies were conducted at 5 F intervals from 130 to 150 F with strains of salmonellae and enterotoxigenic staphylococci. Heat-resistant Salmonella senftenberg strain 775W, Staphylococcus aureus strains 196E and Ms149, and non-heat-resistant Salmonella manhattan were studied in custard, chicken à la king, and ham salad.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1057731Documentos Relacionados
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