Predictive Thermal Inactivation Model for Effects of Temperature, Sodium Lactate, NaCl, and Sodium Pyrophosphate on Salmonella Serotypes in Ground Beef

Analyses of survival data of a mixture of Salmonella spp. at fixed temperatures between 55°C (131°F) and 71.1°C (160°F) in ground beef matrices containing concentrations of salt between 0 and 4.5%, concentrations of sodium pyrophosphate (SPP) between 0 and 0.5%, and concentrations of sodium lactate...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Juneja, Vijay K., Marks, Harry M., Mohr, Tim
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2003
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC194993/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12957896/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.9.5138-5156.2003
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