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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| Publicat a: | Appl Environ Microbiol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1979
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| Matèries: | |
| Accés en línia: | 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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