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The effect of two methods of cooking and cooling on Clostridium welchii and other bacteria in meat
A comparison was made of beef cooked in conventional and moist air (Rapidaire) ovens. In both large (ca. 4·5 kg.) and small (ca. 2·7 kg.) joints, spores of Clostridium welchii survived after cooking but vegetative cells, Escherichia coli, and Staphylococcus aureus, did not, regardless of the type of...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1972
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2130194/ https://ncbi.nlm.nih.gov/pubmed/4341997 |
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