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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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| Main Authors: | , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
1974
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC380124/ https://ncbi.nlm.nih.gov/pubmed/4596752 |
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