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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Veröffentlicht in:	Appl Microbiol
Hauptverfasser:	Palumbo, S. A., Huhtanen, C. N., Smith, J. L.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1974
Schlagworte:	Food Microbiology and Toxicology
Online-Zugang:	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
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!