Microbiology of the Frankfurter Process: Salmonella and Natural Aerobic Flora

Salmonella senftenberg 775W added to frankfurter emulsion was killed during normal processing in the smoke house when internal product temperature was 71.1 C (160 F) or above. The thermal destruction point of S. senftenberg 775W in frankfurters (temperature at which no viable cells were detected) wa...

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Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Palumbo, S. A., Huhtanen, C. N., Smith, J. L.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1974
Assuntos:	Food Microbiology and Toxicology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380124/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4596752/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.27.4.724-732.1974
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