Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157

Sous-vide cooking is a growing trend among retailers and consumers. Foodborne pathogens may survive the cooking if nonvalidated parameters are used or if pathogens have enhanced thermal resistance. Pathogen inactivation from sous-vide cooking was determined when introduced directly to beef products...

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Principais autores:	Kavita Patil, Manita Adhikari, Peter Rubinelli, Karina Desiree, Kelly R. Vierck, Jennifer C. Acuff
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2024-05-01
Serija:	Journal of Food Protection
Teme:	Consumers Foodborne pathogens Ingredients Tenderization Vacuum-package
Online dostop:	http://www.sciencedirect.com/science/article/pii/S0362028X2400036X
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