Assessment of the Sanitary Effectiveness of Holding Temperatures on Beef Cooked at Low Temperature
Beef cubes cooked at low temperature were surface inoculated and incubated at 43.3 through 53.3 C to establish temperature limits for growth of staphylococci, salmonellae, and Clostridium perfringens. A greater than 99% reduction in staphylococci was achieved after 6 hr at 48.8 C, of salmonellae at...
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| Publicado en: | Appl Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1972
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380621/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4343865/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.24.4.599-603.1972 |
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