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Validating Thermal Inactivation of Salmonella spp. in Fresh and Aged Chicken Litter
Our results revealed that a 7-log reduction of Salmonella can be achieved by exposing fresh chicken litter for 80.5 to 100.8, 78.4 to 93.1, and 44.1 to 63 min at 70, 75, and 80°C, respectively, depending on initial moisture contents. However, the aged chicken litter requires more heat treatment.
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| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3273034/ https://ncbi.nlm.nih.gov/pubmed/22179246 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.06671-11 |
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