Pasteurization of salted whole egg inoculated with Arizona or Salmonella.
Recently, Arizona bacteria, close relatives of Salmonella, were recovered from salted whole egg that had been pasteurized by the presently recommended process of 63.3 degrees C (146 degrees F) for 3.5 min. Because of this and the fact that the heat resistance of Arizona in salted whole egg had not b...
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| Publicado en: | Appl Environ Microbiol |
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| Principais autores: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1979
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243359/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/39499/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.37.6.1091-1095.1979 |
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